INDONESIAN CHICKEN AND GREEN BEANS
Categories Chicken Vegetable Stir-Fry Quick & Easy
Yield Serves 2 generously, can be doubled easily.
Number Of Ingredients 12
Steps:
- Heat wok or large skillet, add 2 Tbls oil. Add chicken and cook, stirring until chicken is almost cooked through. Remove chicken with a slotted spoon to a bowl and set aside. In the same pan, over medium heat, add garlic, onions and ginger, cook until they are softened and slightly colored (add more oil if you need to). Add green beans and cook bean until beans turn bright green (about 5 minutes). Add remaining ingredients, stir to dissolve sugar and when sauce appears to be thickening, add chicken to heat through. Taste and correct seasonings. Serve immediately over rice. (Sambal is hot, so each person add their own if desired.)
INDONESIAN GREEN BEANS WITH GINGER & CHILI
Make these hot or mild it's up to you. I have used Jalapenos but then I usually use 3 or 4, with red hot chillies I usually use 2. This is nice served with marinated baked tofu
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a wok or skillet- when hot add the oil and let it get hot Saute the chilies and other seasoning for about 1 minute Add onions & beans, saute for 2 minutes Add water and salt, cover and simmer for 4 minutes Add bean sprouts cover and simmer 1 minute longer Serve over rice or noodles.
KACANG PANJANG KECAP - INDONESIAN GREEN BEANS IN SWEET SOY
This is a simple but delicious Indonesian recipe for French / green beans. It goes perfectly with Nasi Kuning (festive yellow rice). This recipe comes from 'Recipes from our Thai kitchen'. Time to make doesn't include resting time.
Provided by Um Safia
Categories Beans
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Put garlic, fresh shallots, and 2 tablespoons water into a mortar and pestle and smash into a smooth paste. Set aside.
- Heat oil in a wok over medium-low heat. Add paste and cook, stirring, about 8 minutes. Add beans and chiles, stir to combine.
- Add kecap manis and 1/4 cup water, stir to coat. Increase heat to medium high and stir-fry until beans are barely fork tender, 6-8 minutes.
- Add tomatoes and cook until just wilted, about 2 minutes. Season with salt to taste and transfer to a large bowl.
- Let beans rest for about 10 minutes before serving, to allow flavors to intensify. Garnish with generous amount of fried shallots, and serve with festive yellow rice. Enjoy!
CHICKEN, POTATO & GREEN BEAN CURRY
This mild, creamy curry is a superhealthy way to start the week. Serve with naan breads warm from the oven
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan and cook the onion and chicken together over a medium heat for 5 mins until the onion is soft.
- Add the potatoes, curry paste and passata, bring to the boil, then cover and gently simmer for 15 mins. Add the beans and a splash of water and cook for 10-15 mins more until all the vegetables are tender and the chicken is cooked through. Remove from the heat and stir in the yogurt. Serve with rice or naan.
Nutrition Facts : Calories 333 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.34 milligram of sodium
GINGER CHICKEN & GREEN BEAN NOODLES
Try this speedy one-pan ginger chicken with noodles and green beans as a quick and easy midweek meal. It's healthy, low in fat and calories, too
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a wok over a high heat and stir-fry the chicken for 5 mins. Add the green beans and stir-fry for 4-5 mins more until the green beans are just tender, and the chicken is just cooked through.
- Stir in the fresh ginger and garlic, and stir-fry for 2 mins, then add the stem ginger and syrup, the cornflour mix, soy sauce and vinegar. Stir-fry for 1 min, then toss in the noodles. Cook until everything is hot and the sauce coats the noodles. Drizzle with more soy, if you like, and serve.
Nutrition Facts : Calories 213 calories, Fat 4 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
NASI GORENG (INDONESIAN STIR-FRIED RICE)
This fragrant rice dish with chicken, prawns and shredded omelette is the ultimate comfort food for spice lovers.
Provided by Jack Stein
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 20
Steps:
- Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
- Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
- Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
- Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.
Nutrition Facts : Calories 442 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
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