with Sugar Snaps and Basmati Rice
Sweeter and thicker than soy sauce, ketjap manis is typically used in Indonesian cuisine. This condiment is a staple in our Asian style recipes and you can find it in anything from larb style salads to fried rice and noodle dishes.
Allergens
Utensils
Tags
Basmati Rice
150 grams
Diced British Chicken Breast
260 grams
Sugar Snap Peas
150 grams
Cornflour
10 grams
Ketjap Manis
25 grams
Rice Vinegar
15 milliliter(s)
Soy Sauce
15 milliliter(s)
Chilli Flakes
1 pinch
Water for the Sauce
150 milliliter(s)
Sugar
1 tsp
Tomato Ketchup
2 tbsp
- Boil a half-full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once the rice is cooked, drain, pop back in the pan and cover.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and sugar snaps, 8-10 mins.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, in a jug, combine the cournflour and ketjap manis to form a paste.
- Next, add the rice vinegar, soy, sugar, tomato ketchup and water for the sauce (see pantry for all three amounts).
- Once the chicken has finished cooking, stir through the sauce.
- Cook, stirring, 1 min. Add a splash of water if needed.
- Share the rice between your bowls.
- Top with the chicken.
- Sprinkle over the chilli flakes (add less if you'd prefer things milder) to finish.
Enjoy!
2220
kJ
Energy (kJ)
531
kcal
Energy (kcal)
3.1
g
Fat
0.8
g
of which saturates
82.7
g
Carbohydrate
15.9
g
of which sugars
2.8
g
Dietary Fibre
41.5
g
Protein
2.98
g
Salt
with Mushrooms, Pea Pods and Sliced Spring Onion
