Ketjap Manis Chicken Skewers With Yellow Rice Recipes

CHICKEN SKEWERED WITH KETJAP MANIS

Steps:

• Ketjap Manis:.
• Combine water and sugar in a sauce pan, bring to a boil (stir frequently) and then reduce on simmer to a syrup consistency, about 10-15 minutes.
• Add soy, molasses, coriander, black pepper, and ginger and simmer for an additional 3 minutes.
• Marinade:.
• Mix garlic, salt, pepper, ketjap manis, lime juice and oil and add chicken to a resealable plastic bag.
• Soak bamboo skewers in extra water for 1 hour to help prevent burning.
• Marinate the chicken for 1 hour in the refrigerator.
• After marinating is complete, skewer chicken tenderloins and grill them on medium high heat for 2-3 minutes per side or until chicken is cooked thoroughly.
• Enjoy!

SRIRACHA & KETJAP MANIS FRIED RICE

Steps:

• In a wok, heat the oil over high heat.
• Add the shrimp, garlic and cole slaw mix; stir fry for 2 minutes.
• Add the chicken, and cook for an additional 2 minutes or until the shrimp are pink and curled. Push the mixture to one side and pour in the beaten egg. (Note: Searing the shrimp should keep in the juices, but if there is liquid at the bottom of the wok, pour out and add a little more oil and continue with the beaten egg.) Let cook 1 minute or until just set.
• Add the rice and stir all together, chopping up the rice clumps and the egg with a wooden spoon. Stir in the ketjap, sesame oil and Sriracha. Stir to combine all ingredients. Serve hot.