Chicken Nasi Goreng

Ingredients

• 1.25 lb boneless chicken thighs
• 3 cups cooked white rice, cooled
• 1.5 tbsp shrimp paste (belacan)
• 3 tbsp soy sauce
• 4 cloves garlic, minced
• 2 whole red chilies, sliced thin
• 1 whole lime (juiced)
• 4 stalks green onions, sliced
• 3 tbsp vegetable oil

Instructions

1. 1

   Cut chicken into 1-inch cubes. Season with salt and black pepper.

2. 2

   Stir shrimp paste with soy sauce and 2 tbsp water until smooth.

3. 3

   Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, ~90 seconds.

4. 4

   Add chicken and cook without stirring for 3 minutes until golden on one side.

5. 5

   Stir and cook 2 more minutes until cooked through. Transfer to a plate.

6. 6

   Add remaining 1 tbsp oil to the skillet. Add garlic and chilies, cook 30 seconds until fragrant.

7. 7

   Add shrimp paste mixture and stir for 30 seconds to combine.

8. 8

   Add rice, breaking up clumps, and stir constantly for 3-4 minutes until grains separate and edges begin to brown.

9. 9

   Return chicken to skillet. Stir in lime juice and most of the green onions.

10. 10

    Serve hot. Top with remaining green onions.

Tools you’ll need

• large skillet (12-inch)
• wooden spoon
• cutting board
• chef's knife

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