This traditional Indonesian dish is perfect to reheat in the oven at the event. Be sure to use a shallow serving dish to shorten the reheating time.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2012
Cut chicken into 1/4-inch (5 mm) thick strips; set aside.
In wok or large skillet, heat oil over medium-high heat; cook leeks, onion, garlic and sambal oelek, stirring, for 3 minutes or until softened. Add chicken and red pepper; cook, stirring, for about 4 minutes or until chicken is no longer pink inside. Stir in rice, shrimp and peas; cook until heated through.
Transfer to ovenproof casserole dish. (Dish can be covered and refrigerated for up to 24 hours; reheat in 350ºF/180ºC oven for about 20 minutes or until heated through).
Garnish: In small nonstick skillet, heat oil over medium-high heat; cook eggs, without stirring, for about 3 minutes or until set and bottom is golden. Cut into thin strips. Serve eggs, cucumbers and peanuts in individual small bowls for guests to sprinkle over each serving.
Nutritional facts <b>Per serving:</b> about
- Sodium 353 mg
- Protein 16 g
- Calories 220.0
- Total fat 7 g
- Cholesterol 103 mg
- Saturated fat 1 g
- Total carbohydrate 23 g
- Iron 11.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 23.0