Nasi goreng, literally means "fried rice" in Indonesian. Could be cooked with chicken, beef, or shrimps. Today we are going to cook it with our super Gourmet tender Frozen Chicken Fillet and sweet teriyaki sauce. Such a flavourful recipe that can be cooked with leftover basmati rice.
Chicken Nasi Goreng with Sweet Teriyaki Sauce
600 gm Frozen Gourmet Chicken Fillet
2 cups basmati rice
2 spring onions
3 tablespoons grated ginger
I large carrot
6 pieces baby corn
Handful of fresh coriander
Handful of fresh mushrooms
1 cup green beans
For the sauce
3 tablespoons of honey
¼ cup teriyaki sauce
2 tablespoons soy sauce
2 lablespoons Hoisen Sauce
1 tablespoon the juice of grated ginger
1 tablespoon rice vinegar
First, start by cooking the rice. Soak the rice in warm water for about 30 minutes then drain. In a non-stick saucepan add one tablespoon of vegetable oil and put over medium heat. Add the drained rice and fry for couple of minutes. This step will ensure that you have fluffy and shiny rice at the end. Add warm water up to 2 cm over the rice. Bring to a boil then cover and let cook for 20 minutes over a very low heat. Once done take away from the heat and using a fork pour into a big dish and let it cool while we prepare the other ingredients for the dish.
While rice is cooking, prepare the sauce by combining all the ingredients of the sauce and put aside.
Also cut the chicken and vegetables. Start by finely slicing the spring onions and leave some for garnish. Finley slice the ginger, the carrots, the baby corn. Dice the mushrooms, the bell peppers into small cubes. Cut the chicken into thick stripes and put aside.
In a hot wok add 2 tablespoons of vegetable oil. Then fry the ginger, spring onions and bell peppers for a minute. Then add the rest of the vegetables. And stir for another 2 minutes. Now add the cooled rice and using a wooden spoon mix all the ingredients together. Leave on high heat for few seconds to allow the rice to crisp at the bottom. Then stir again. Add half of the sauce you prepared earlier and stir again till the sauce has covered the rice totally. Put aside till we cook the chicken.
In another wok add a small tablespoon of vegetable oil and put over medium to high heat. Add the chicken and fry for couple of minutes then add the remaining sauce and lower the heat. Since the sauce has honey it will become sticky as it reduces. It will take another 2 minutes to be fully cooked.
Serve in a big deep dish and top with the chicken and the fresh coriander and sprinkle with the finely chopped spring onions. Or serve in small deep dishes and top the same way. Enjoy!!