Ketjap Manis Chicken Skewers With Yellow Rice

Name: Ketjap Manis Chicken Skewers With Yellow Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken thigh fillets, excess fat trimmed (boneless and skinless); 3 garlic cloves, crushed; 1 inch fresh ginger, peeled, finely grated; 1 large fresh red chili, finely chopped; ¼ cup ketjap manis (indonesian sweet sauce ABC brand); 1 teaspoon sugar; 1 tablespoon fish sauce; 2 tablespoons fresh lime juice; 2 cups jasmine rice; salt; 2 cups chicken stock; ½ teaspoon ground turmeric; olive oil, to grease; ketjap manis, extra, to serve; lime wedge, to serve

Servings: persons

8 chicken thigh fillets, excess fat trimmed (boneless and skinless)
3 garlic cloves, crushed
1 inch fresh ginger, peeled, finely grated
1 large fresh red chili, finely chopped
¼ cup ketjap manis (indonesian sweet sauce ABC brand)
1 teaspoon sugar
1 tablespoon fish sauce
2 tablespoons fresh lime juice
2 cups jasmine rice
salt
2 cups chicken stock
½ teaspoon ground turmeric
olive oil, to grease
ketjap manis, extra, to serve
lime wedge, to serve

1
Soak 12 bamboo skewers in cold water for 15 minutes prior to grilling.
2
Use a sharp knife to cut the chicken into cubes.
3
Combine the garlic, ginger, chili, ketjap manis, sugar, fish sauce and lime juice and pour into a sealable ziplock bag.
4
Add the cubed chicken and squish to coat.
5
Refrigerate for 1 hour to develop the flavors.
6
Meanwhile, place the rice in a sieve and rinse under cold running water until water runs clear.
7
Combine the rice, salt, stock and turmeric in a large saucepan.
8
Place over medium heat and bring to the boil.
9
Reduce heat to low and simmer, covered, for 15 minutes or until rice is tender and all the liquid is absorbed.
10
Remove from heat.
11
Set aside and keep warm.
12
Remove the cubed chicken from the marinade and salt lightly.
13
Thread the chicken evenly among skewers.
14
Preheat a barbecue or chargrill pan on high.
15
Brush with oil to lightly grease.
16
Cook the chicken skewers on preheated grill, turning occasionally, for 6 minutes or until charred and cooked through.
17
Divide the chicken skewers among serving plates.
18
Drizzle with a little extra ketjap manis and serve immediately with the lime wedges and turmeric rice.

1026

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 chicken thigh fillets, excess fat trimmed (boneless and skinless), 3 garlic cloves, crushed, 1 inch fresh ginger, peeled, finely grated, 1 large fresh red chili, finely chopped, and more.

Yes, Ketjap Manis Chicken Skewers With Yellow Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!