Nasi Goreng Istimewa with Satay Chicken and Peanut Sauce

Nasi Goreng Istimewa with Satay Chicken and Peanut Sauce

An Indonesian-inspired special fried rice, vibrant with sweet soy sauce and chili, served with grilled chicken satay skewers and a rich, creamy peanut dipping sauce.

Dietary

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Ingredients

Instructions

  1. For the Satay Chicken: Thread 1 cup chicken thigh cubes onto wooden skewers (soaked in water for 30 minutes). In a bowl, mix 1/4 cup soy sauce, 2 tablespoons packed palm sugar, 1 teaspoon ground turmeric, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, and 1/4 cup water. Marinate the chicken skewers for at least 30 minutes in the refrigerator.
  2. Prepare the Peanut Sauce: In a small saucepan, combine 1/2 cup creamy peanut butter, 1/4 cup water, 2 tablespoons kecap manis, 1 tablespoon lime juice, and 1 teaspoon chili garlic sauce. Heat over low heat, stirring constantly, until smooth and warm. If too thick, add a little more water. Set aside.
  3. Cook the chicken satay: Heat 1 tablespoon cooking oil on a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken satay skewers for 3-4 minutes per side, until cooked through and slightly charred. Set aside.
  4. For the Nasi Goreng: Heat 2 tablespoons cooking oil in a large wok or skillet over high heat. Add 1 diced medium yellow onion and sauté for 2 minutes until fragrant.
  5. Add 4 minced garlic cloves, 2 minced red Thai chili peppers, and 1 pound cut boneless, skinless chicken breast. Stir-fry for 3-4 minutes until chicken is almost cooked through.
  6. Add 1/2 cup diced green beans and 1/2 cup frozen peas and carrots blend. Continue to stir-fry for 2-3 minutes until vegetables are tender-crisp.
  7. Add 5 cups chilled cooked jasmine rice to the wok. Break up any clumps with your spatula. Add 2 tablespoons soy sauce, 2 tablespoons kecap manis, and 1 teaspoon fish sauce. Stir-fry vigorously, tossing to combine all ingredients and coat the rice evenly. Cook for 5-7 minutes, ensuring some rice grains get slightly toasted. Taste and adjust seasoning if needed.
  8. In a separate small pan, heat 1 tablespoon cooking oil and fry the 5 large eggs sunny-side up or to your preference.
  9. Divide the Nasi Goreng among 5 plates. Top each serving with a fried egg and arrange two chicken satay skewers on the side. Serve with peanut sauce, and garnish with chopped fresh cilantro, fried shallots, and sliced cucumber if desired.

Notes

Using chilled, day-old rice is essential for perfect fried rice; it prevents the rice from getting mushy. Adjust chili peppers for your preferred spice level.

Nutrition (per serving)