Tumis Ayam Sayur Kacang (Indonesian stir-fried chicken with vegetables and peanuts) Recipe

This Indonesian Tumis Ayam Sayur Kacang recipe is super easy and can be made within half an hour. Healthy, delicious and perfect for any day of the week!

Indonesian Tumis Ayam Sayur Kacang: stir-fried chicken and vegetables with white rice

Although Indonesian cuisine is pretty unique in Asia it does have influences from other cuisines. Of course the Dutch have had a major impact on Indonesian cuisine because they ruled over most of the archipelago for centuries. But, you can also find a lot of Chinese influences in Indonesian cuisine because the Chinese traded with Indonesians for hundreds of years.


This Indonesian Tumis Ayam Sayur Kacang recipe is heavily influenced by Chinese stir-fry dishes such as the famous Kung Pao Chicken. You can make it with all kinds of nuts, like cashew nuts, but also with peanuts. In my recipe I use raw peanuts but you can substitute them with any nut you like. I like vegetables so I added some more vegetables to this recipe.


How to prepare Tumis Ayam Sayur Kacang

Tumis Ayam Sayur Kacang is pretty ease to cook but make sure you prepare the ingredients first. This is particularly necessary with stir-fry or wok (wadjan) dishes because you stir-fry the ingredients at high heat for only a couple of minutes and you don't have time to cut meats and vegetables when stir-frying.

Indonesian Tumis Ayam Sayur Kacang recipe ingredients

To prepare Tumis Ayam Sayur Kacang first cut the bell pepper, Chinese cabbage and onion into chunks and set aside. Cut ends of the green beans, half them and wash and drain them. Thinly slice red chillies (lombok). I don't remove the seeds and stems because I like some heat in this dish. Don't worry because it won't be to spicy if you use regular red chillies instead of Thai bird's eye (cabe rawit).


Cut the chicken (I use chicken thighs but you can use chicken breast too) into bite-size pieces and set aside. While cutting the chicken cook the halved green beans al dente for about 5 minutes. Drain with cold water and set aside. Finely chop garlic, grate ginger and cut spring onion into 3cm pieces and keep the green parts separated. Mix soy sauce, sweet soy sauce, oyster sauce, Shaoxing wine and sesame oil in a bowl and set aside.


How to cook Tumis Ayam Sayur Kacang

Heat a (cast-iron) wok or skillet over medium heat and add cooking oil. Cut white parts of the spring onions into 3cm pieces and stir-fry with onion for 2 minutes. Add minced garlic, grated ginger and thinly sliced red chillies. Fry for 3 more minutes until fragrant.

Stir-frying onion, spring onion, chillies, garlic and ginger for Indonesian Tumis Ayam Sayur Kacang

Add the chicken thigh pieces and continue to stir fry until the chicken pieces are not translucent anymore. Add bell pepper and Chinese cabbage and/ or bok choy and stir fry for another 2 minutes.

Stir-frying chicken and vegetables for Indonesian Tumis Ayam Sayur Kacang

Next, add chicken stock cube, sauce mixture and sugar. Bring back to a simmer and let cook until the chicken pieces are cooked through, about 3-5 minutes, depending on the size of the chicken. Add green beans and peanuts and cook for another 3 minutes.

Stir-frying chicken, vegetables and peanuts for Indonesian Tumis Ayam Sayur Kacang

Have a taste and add more soy sauce and/or sugar if necessary. Combine water with cornstarch, mix well and add to the wok, mix well until the sauce thickens.


Garnish with sliced green parts of spring onion and serve with steamed white rice.


Indonesian Tumis Ayam Sayur Kacang: stir-fried chicken and vegetables with white rice



Ingredients for 4 people

  • 500gr/ 1.1 lb. chicken thighs

  • 100gr/ 0.5 lb. raw peanuts

  • 1 large red or yellow bell pepper, cut into chunks

  • 3 red chillies (lombok), sliced thinly

  • 3 Chinese cabbage stalks or bok choy, cut into chunks

  • 100gr/ 0.5 lb. green beans, halved

  • 2 tablespoons oil (coconut, peanut, rice, sunflower)

  • 1 onion, cut into chunks

  • 3 garlic cloves, finely minced

  • 2 spring onion stalks, keep white parts and green parts separated

  • 1 tablespoon ginger, peeled and grated

  • 1 tablespoon chicken stock cube (half a stock cube for 500ml stock)

  • 1 tablespoon soy sauce (kecap asin)

  • 2 tablespoons sweet soy sauce (kecap manis)

  • 1 tablespoon oyster sauce (saus tiram)

  • 1 tablespoon Shaoxing (cooking) wine

  • 1 teaspoon sesame oil

  • 1 tablespoon palm sugar (gula djawa)

  • 1 tablespoon cornstarch

  • 2 tablespoons water

Instructions

  • Cut chicken thighs into bite-size pieces and set aside. Cut ends of green beans, half them and cook al dente for about 5 minutes, set aside.

  • Mix soy sauce, sweet soy sauce, oyster sauce, Shaoxing wine and sesame oil in a bowl.

  • Heat a (cast-iron) wok or skillet over medium heat and add cooking oil.

  • Cut white parts of the spring onions into 3cm pieces and stir-fry with onion for 2 minutes.

  • Add minced garlic, grated ginger and thinly sliced red chillies. Fry for 3 more minutes until fragrant.

  • Add the chicken thigh pieces and continue to stir fry until the chicken pieces are not translucent anymore.

  • Add bell pepper, Chinese cabbage and stir fry for another 2 minutes.

  • Add chicken stock cube and sauce mixture. Bring back to a simmer and let cook until the chicken pieces are cooked through, about 3-5 minutes, depending on the size of the chicken. Add green beans and peanuts and cook for another 3 minutes.

  • Have a taste and add more soy sauce and/or sugar if necessary.

  • Combine water with cornstarch, mix well and add to the wok, mix well until the sauce thickens.

  • Garnish with sliced green parts of spring onion and serve with steamed white rice.

4 views

Stay up to date

Amsterdam Cooking Workshops
Vrijheidslaan 26-1, 1078 PK Amsterdam

info@amsterdamcookingworkshops.com

©2020 by Amsterdam Cooking Workshops

  • Facebook Amsterdam Cooking Workshops Indonesian
  • Instagram Amsterdam Cooking Workshops Indonesian
  • TripAdvisor Amsterdam Cooking Workshops Indonesian
  • AirBnB Amsterdam Cooking Workshops Indonesian
  • LinkedIN Amsterdam Cooking Workshops Indonesian