Wok Ayam Kecap Chicken | 15-Minute Asian Dinner
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15 min
Quick
Sezamo
O cină asiatică spectaculoasă și rapidă din bucătăria indoneziană, gata în doar 15 minute! Fâșii fragede de piept de pui caramelizate la foc iute în wok cu usturoi, ghimbir, ardei gras crocant și ceapă roșie, învăluite într-un sos savuros Ayam Kecap dulce-soios, echilibrat perfect de sucul proaspăt de lime și semințe de susan.
Preparation method
Preparing the ingredients and sauce
Cut the chicken breast into thin strips of uniform size for quick and even cooking. In a small bowl, combine the soy sauce (40 ml) with the brown cane sugar (20 g) and the freshly squeezed juice of half a lime, stirring vigorously until the sugar crystals begin to dissolve.
Clean and prepare the vegetables: slice the red onion into medium strips (julienne), the red bell pepper into long, thin strips, finely mince the garlic cloves and fresh ginger, and slice the spring onions diagonally, keeping the white parts separate from the green tops for garnish.
Quick wok cooking
Heat the wok thoroughly over high heat until it begins to smoke lightly. Pour the sunflower oil around the rim of the wok and add the chicken strips. Stir-fry quickly over high heat for 3-4 minutes, stirring continuously until the meat is nicely browned on all sides. Transfer the chicken strips to a warm plate.
Chef's tip
The secret to wok-cooked Ayam Kecap is the very high temperature: cooking over high heat caramelizes the natural sugars in the sauce without drying out the chicken breast, keeping it exceptionally tender and juicy.
If you prefer a mildly spicy touch, you can add a finely chopped red or green chili pepper along with the garlic.
27 min
Under an hour
