👨‍🍳 Instruktioner

1. 1

   In a bowl, combine the chicken pieces with 2 tbsp of kecap manis, minced garlic, grated ginger, salt, and pepper. Marinate for at least 15 minutes.

   💡 Proffstips: Marinating longer will enhance the flavor.
2. 2

   Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through.

3. 3

   Remove the chicken from the skillet and set aside.

   💡 Proffstips: This allows the vegetables to cook properly without overcrowding the pan.
4. 4

   Add the remaining 1 tbsp of vegetable oil to the skillet. Add the sliced onion and stir-fry until softened.

5. 5

   Add the julienned carrot and sliced bell pepper to the skillet. Stir-fry for 3-4 minutes until they are tender-crisp.

6. 6

   Add the long beans (kousenband) and shredded cabbage to the skillet. Continue to stir-fry for another 3-5 minutes until the vegetables are tender but still have a slight crunch.

7. 7

   Return the cooked chicken to the skillet. Add the remaining 1 tbsp of kecap manis, soy sauce, sesame oil, and chili flakes (if using). Stir well to combine everything.

   💡 Proffstips: Taste and adjust seasonings as needed.
8. 8

   Cook for another 1-2 minutes until everything is heated through and well combined.

9. 9

   Serve hot, typically with steamed rice or noodles.

   💡 Proffstips: Garnish with chopped fresh cilantro or green onions if desired.