Sticky Ketjap Chicken Rice Cups die je steeds wilt herhalen!
Sticky Ketjap Chicken Rice Cups are a delicious and easy-to-make dish that combines tender chicken with flavorful ketjap sauce, served in rice cups.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Stir-frying
- Cuisine: Indonesian
- Diet: Gluten Free
Ingredients
Scale
- 500g chicken breast, diced
- 4 tablespoons ketjap manis (sweet soy sauce)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 cups cooked rice
- 1 tablespoon sesame oil
- Spring onions, for garnish
- Sesame seeds, for garnish
Instructions
- In a bowl, mix the diced chicken with ketjap manis, soy sauce, honey, garlic, and ginger. Marinate for at least 30 minutes.
- Heat sesame oil in a pan over medium heat and cook the marinated chicken until fully cooked.
- Prepare rice cups by pressing cooked rice into muffin tins and baking at 180°C (350°F) for 10-15 minutes until slightly crispy.
- Remove rice cups from the oven and fill each cup with the cooked chicken mixture.
- Garnish with chopped spring onions and sesame seeds before serving.
Notes
- For a spicier version, add chili flakes to the marinade.
- These cups can be made ahead of time and reheated before serving.
- Feel free to substitute chicken with tofu for a vegetarian option.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg