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.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPrepare all ingredients: slice the chicken into thin strips, mince garlic and shallots, and cut the vegetables as described.
- 01:00Heat 1 tablespoon of vegetable oil in a wok or large non-stick skillet over medium-high heat until shimmering.
- 04:00Add 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.
- 00:30Add 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.
- 05:00Add the carrot, green beans, red bell pepper, and snap peas to the wok. Stir-fry for 4–5 minutes until vegetables are tender-crisp.
- 02:00Return 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.
- No timer neededRemove from heat and garnish with chopped spring onion. Serve immediately with steamed jasmine rice or noodles.
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.
Equipment check
- wok or large non-stick skillet
- cutting board
- chef's knife
- measuring spoons
- spatula
Nutrition per serving
- Calories320
- Protein38 g
- Carbs15 g
- Fat8 g
Tags
Behind the dish.
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.
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.
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.
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