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Indonesian chicken stir-fry with coconut milk and sweet soy sauce

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Ingredients for 4 servings:

  • 2 cups rice
  • 500 g chicken breast fillet(s)
  • 1 small onion(s)
  • 2 medium-sized red bell peppers
  • 10 tbsp soy sauce (sweet, Indonesian soy sauce)
  • 2 cans of coconut milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the rice according to the package instructions. Cut the chicken breast fillet into small pieces and fry in a pan with a little oil. Finely chop the bell peppers, dice the onion, and add both to the pan with the chicken breast pieces. Fry everything until the onions are lightly browned. Then add the coconut milk to the pan and season with the sweet soy sauce. You can add more or less soy sauce to taste. The intense flavor of this sweet soy sauce is more than enough for seasoning. If the consistency is too runny, stir in a little Mondamin for light sauces. Serve with the rice as a side dish, but it also tastes good with fried noodles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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