Nasi Goreng with Chicken

Fragrant Indonesian fried rice loaded with diced chicken, aromatic spices, and a savory-sweet sauce. Cooked in one pan in under 25 minutes.

comfortquickindonesianchickenfluffytenderweeknightbowl

Ingredients

1
Place the chicken breast on a cutting board and slice it lengthwise (from top to bottom) into 2 thin cutlets, about 1/2 inch thick.
2
Lay one cutlet flat and cut it crosswise (side to side) into 1/2-inch-wide strips, then dice those strips into 1/2-inch cubes — smaller than a dice, like pea-sized pieces.
3
Repeat with the second cutlet until all the chicken is cut into small cubes.
4
Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
5
Add the diced chicken to the hot skillet and stir every 20 seconds, cooking until no pink remains inside, about 4 to 5 minutes total.
6
Add the minced garlic (about the size of pencil-tip dots) and ginger to the skillet and stir constantly for 30 seconds until the smell becomes very fragrant.
7
Pour in the cooked rice directly from the bowl, breaking up any clumps with the spoon, and stir constantly for 2 minutes to heat it through.
8
Drizzle 2 tablespoons of soy sauce over the rice and stir constantly for 1 minute until the rice is evenly coated and looks brown.
9
Drizzle 1 tablespoon of sesame oil over the rice and stir gently for 15 seconds to combine, then remove from heat.
10
Divide the nasi goreng evenly between two bowls, scooping from the center of the skillet to catch all the sauce at the bottom.

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