Indonesian Fried Rice – Nasi Goreng with Chicken

Cut the chicken breast into strips approximately 2 cm long and 1 cm thick. Place them in a sealable container. In a small bowl, mix the honey and soy sauce, then pour it over the meat. Mix thoroughly, seal the container, and refrigerate for at least 30 minutes to marinate.

Meanwhile, peel the red onion and finely chop it along with the spring onions. Peel and thinly slice the garlic. Cut the tomato into wedges, and the cucumber into thin half-slices.

After marinating, remove the meat from the refrigerator, take it out of the marinade, but reserve the remaining marinade. In a large pan, heat 1 tablespoon of oil and cook the chicken over medium heat for 4-5 minutes. Remove the meat and set aside. In the same pan, heat another 1 tablespoon of oil, add the red onion, garlic, and half a teaspoon of chili flakes, then sauté for 2-3 minutes. Then add the cooked rice and three-quarters of the spring onions. Turn up the heat and stir-fry for 3-4 minutes, stirring constantly, until the rice is crispy. Turn off the heat, return the chicken, pour in the remaining marinade, lemon juice, and a little salt. Mix well and divide into two bowls.