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Kecap Manis Chicken With Peanuts

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Makes: 1 servings adjust



  • 13 cup Kecap Manis (Indonesian Sweet Soy Sauce)
  • 2 tablespoons Sweet Chili Sauce
  • 2 tablespoons Cooking Sherry
  • 1 pound Chicken Breast

Step 1

Combine the kecap manis, sweet chilli sauce and sherry in a medium bowl. Add the chicken and toss to coat. Cover and place in the fridge for 10 minutes to marinate (or longer if time permits).


  • 1 bunch Baby Chinese Broccoli (Kai Lan)
  • 12 cup Unsalted Roasted Peanuts

Step 2

Meanwhile, wash and dry the gai lum. Cut the stems from the leaves. Roughly chop the stems and leaves, keeping them separate. Heat a wok over high heat until hot. Add the peanuts and stir-fry for 3 minutes or until toasted. Transfer to a chopping board.


  • 1 12 tablespoons Peanut Oil
  • 100 grams Fresh Shiitake Mushrooms
  • 2 cups Long Grain Rice

Step 3

Add the oil to the wok and heat for 30 seconds. Add the gai lum stems and stir-fry for 30 seconds. Stir in the chicken mixture and reduce heat to medium. Cover and cook, stirring occasionally, for 4 minutes. Add the mushrooms and cook, tossing, for 1 minute. Add the gai lum leaves and cook, tossing, for 1 minute or until they just wilt. Roughly chop the peanuts and add to the wok. Toss gently to combine. Serve immediately with the steamed rice.
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