Indonesian Stir-Fried Chicken with Seasonal Vegetables
A vibrant and healthy stir-fried chicken dish featuring seasonal vegetables, inspired by traditional Indonesian flavors. This quick and approachable recipe uses familiar stir-frying techniques to deliver a balanced weeknight meal that highlights fresh produce.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
This Indonesian Stir-Fried Chicken with Seasonal Vegetables is a colorful, fresh, and nutritious dish perfect for a weeknight dinner. Combining tender chicken breast with a vibrant mix of crisp seasonal vegetables, it's flavored with classic Indonesian ingredients such as garlic, shallots, and a touch of kecap manis (sweet soy sauce). The stir-frying technique keeps the vegetables crisp and maintains the natural flavors, making this dish both quick to prepare and satisfying.
Why you’ll love it
- Quick and easy: Ready in under 30 minutes, ideal for busy evenings.
- Healthy and balanced: Lean protein paired with fresh seasonal vegetables.
- Authentic flavors: Inspired by traditional Indonesian tastes using familiar ingredients.
- Flexible: Easily adaptable with whatever seasonal vegetables you have on hand.
Ingredient notes
Chicken breast: Use skinless, boneless chicken breast for lean protein; alternatively, chicken thigh can be used for more richness.
Advert
Seasonal vegetables: Examples include green beans, bell peppers, carrots, snap peas, or baby corn. Choose fresh, crisp produce for the best texture.
Kecap Manis: A sweet Indonesian soy sauce that adds depth and sweetness; if unavailable, a mix of regular soy sauce with a small amount of brown sugar can substitute.
Advert
Serving & storage
Serve immediately with steamed jasmine rice or noodles for a complete meal. Leftovers should be cooled to room temperature, stored in an airtight container, and refrigerated. Consume within 2 days. Reheat gently until piping hot before serving to ensure food safety.
Advert
Chef tips
- Use a hot wok or skillet to ensure quick cooking and crisp vegetables.
- Cut vegetables uniformly to ensure even cooking.
- If you prefer spicier food, keep the chili seeds or add a splash of sambal oelek or chili sauce.
- Rest cooked chicken for a couple minutes before slicing to keep it juicy, if time allows.
Ingredients
- 400 g (14 oz) skinless boneless chicken breast, thinly slicedchicken breast
- 2 tablespoons vegetable oilvegetable oil
- 3 cloves garlic, finely mincedgarlic
- 2 shallots, thinly slicedshallots
- 1 medium carrot, thinly sliced diagonallycarrot
- 100 g (3.5 oz) green beans, trimmed and halvedgreen beans
- 1 red bell pepper, sliced into stripsred bell pepper
- 100 g (3.5 oz) snap peas, trimmedsnap peas
- 2 tablespoons kecap manis (sweet soy sauce)kecap manis
- 1 tablespoon light soy saucelight soy sauce
- 1 teaspoon freshly ground black pepperblack pepper
- 1 small red chili, deseeded and sliced (optional)red chili
- 1 spring onion, chopped (for garnish)spring onion
Advert
Equipment
- wok or large non-stick skillet
- cutting board
- chef's knife
- measuring spoons
- spatula
Nutrition per serving
- Calories320
- Protein38 g
- Carbs15 g
- Fat8 g
Step-by-step
Step 1
Prepare all ingredients: slice the chicken into thin strips, mince garlic and shallots, and cut the vegetables as described.Step 2
Heat 1 tablespoon of vegetable oil in a wok or large non-stick skillet over medium-high heat until shimmering.Step 3
Add the sliced chicken breast to the wok and stir-fry for about 4 minutes until just cooked through and no longer pink inside. Remove the chicken from the wok and set aside.Step 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, sliced shallots, and optional red chili. Stir-fry for 30 seconds until fragrant.Step 5
Add the carrot, green beans, red bell pepper, and snap peas to the wok. Stir-fry for 4–5 minutes until vegetables are tender-crisp.Step 6
Return the cooked chicken to the wok. Add the kecap manis, light soy sauce, and freshly ground black pepper. Toss everything together and stir-fry for another 2 minutes until well combined and heated through.Step 7
Remove from heat and garnish with chopped spring onion. Serve immediately with steamed jasmine rice or noodles.
Advert
Tags
Advert
Related recipes
Indonesian Chicken Satay with Spicy Peanut Sauce
A vibrant and approachable Indonesian-inspired dish featuring tender chicken skewers grilled and served with a rich, spicy peanut sauce. Accompanied by a simple cucumber salad, this stir-fried protein option highlights seasonal produce and familiar cooking techniques for a quick weeknight meal.
Indonesian-Style Pressure-Cooked Chicken Braise with Coconut and Turmeric
A comforting Indonesian-inspired chicken braise featuring seasonal vegetables, cooked quickly using pressure cooking to infuse rich coconut and turmeric flavors. This weeknight-friendly dish highlights traditional spices and a balanced protein rotation, served with fluffy steamed rice.
Indonesian Steamed Pepes Ikan with Turmeric Rice Bowl
A comforting Indonesian dish featuring tender fish steamed in banana leaves with fragrant spices, paired with a vibrant turmeric-infused rice bowl showcasing fresh seasonal vegetables. This meal highlights slow steaming technique for delicate flavors and textures, embracing authentic Indonesian culinary tradition with a balanced protein and grain bowl composition.