All the nasi lemak feels, none of the carb crash. Sticky, spicy sambal chicken thighs over fluffy Qetoe Low Carb Rice, with a crispy fried egg, cool cucumber, lime and fried shallots. On the table in 25 minutes.
Serves 2 | Prep 10 min | Cook 15 min
Per serve: 582 cal, 51g protein, 27g carbs
Ingredients
- 1 packet Qetoe Rice
- 400g skinless chicken thigh fillets, cut into 3cm pieces
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 45g sambal oelek (about 3 tbsp)
- 2 garlic cloves, grated
- 1 French shallot, finely chopped
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp Qetoe Sweet Chilli Sauce
- 2 tbsp water
- 1 tbsp lime juice
- 2 eggs
- 1 tsp vegetable oil, extra
- 1 Lebanese cucumber, sliced
- 5g fried shallots (about 1 tbsp)
- 1 long red chilli, sliced
- 1 spring onion, thinly sliced
- 2 tbsp fresh coriander leaves
- 1 lime, halved
Method
- Toss the chicken with the salt.
- Mix the sambal oelek, garlic, chopped shallot, tomato paste, soy sauce, Qetoe Sweet Chilli Sauce and water in a small bowl.
- Heat the 1 tbsp oil in a large frying pan over medium-high heat. Cook the chicken for 5 to 6 minutes, turning, until golden and cooked through.
- Turn the heat to medium, add the sambal mix and toss for 2 to 3 minutes until it thickens into a sticky, glossy coating. Stir through the lime juice.
- Meanwhile, cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork.
- Fry the eggs in the extra 1 tsp oil until the whites are set and the edges are crispy.
- Divide the rice between 2 bowls. Top with the sambal chicken, a fried egg and the cucumber, then finish with the fried shallots, chilli, spring onion, coriander and a lime half.
Tips
Let the sambal really catch in the pan for the last minute so it caramelises onto the chicken. Short on time? Swap the shallot and garlic for 1 extra tbsp sambal oelek.
