Ayam Tumis Kacang Mete - fried chicken with cashew nuts

Ingredients

• 250 gchicken fillet
• ½onion
• 4 clovesgarlic
• 2 tbspkecap manis
• 1 tbspfish sauce
• ½ tsppepper
• 1 tspsalt
• 1 tsppalm sugar
• 100 mlwater
• 25 ggreen bell pepper
• 25 gred bell pepper
• 100 gfried cashew nuts
• 2 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into thin strips. Dice the onion, slice the garlic thinly and cut the bell peppers into thin strips.

2. 2

   Fry the chicken

   Heat the oil in a pan and fry the onion and garlic for 3 minutes. Add the chicken and fry until it changes colour. Stir in the kecap manis, fish sauce, pepper, salt and palm sugar. Add the water and stir until the sauce thickens.

3. 3

   Finish the stir-fry

   Add the bell peppers and cashew nuts, then cook until done.

What is ayam tumis kacang mete?

The name describes a chicken stir-fry with cashew nuts: ayam means chicken, while kacang mete refers to cashews. It sits in the broad tradition of Indonesian home cooking, where quick-cooked ingredients are often brought together with a richly flavoured sauce.

This version combines kecap manis and fish sauce with sweet palm sugar, then finishes with peppers and cashews. The result is a balance of savoury, sweet and crunchy elements.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the palm sugar, kecap manis and cashews contribute carbohydrates. Oil and cashews contribute much of the fat, and the fish sauce, salt and kecap manis add sodium. Serve it with rice and a generous portion of vegetables to round out the meal.

Choosing the ingredients

Chicken: Thin strips cook quickly and take on the sauce easily. Cut them to a similar size so they cook at about the same rate.

Kecap manis: This Indonesian sweet soy sauce gives the dish its dark, sweet-savoury flavour. It is thicker and sweeter than ordinary soy sauce.

Cashews: The recipe calls for fried cashews, which add crunch and a toasted flavour. Keep them ready to add near the end so they retain some texture.

Get the prep ready first

Cut the chicken, onion, garlic and peppers before heating the pan. Stir-frying moves quickly once the ingredients start cooking, so having everything prepared makes it easier to follow the method.

Thin, even slices of garlic and pepper distribute through the dish without leaving large pieces in any one bite.

Build the sauce in the pan

Aromatics: Fry the onion and garlic in oil for 3 minutes, then add the chicken and cook until its colour changes. This sequence lets the aromatics begin softening before the meat goes in.

Seasoning: Stir in the kecap manis, fish sauce, pepper, salt and palm sugar before adding the water. Keep stirring as the liquid reduces and thickens into a coating sauce.

Look for these doneness cues

Chicken: The recipe says to fry it until it changes colour, then cook it with the sauce. Check that the strips are cooked through before serving.

Sauce: It should thicken as you stir, rather than remain watery. The final cooking time for the peppers and cashews is not specified, so use their texture and the chicken's doneness as your cues.

Keep some crunch

The peppers and cashews go in after the sauce has thickened, which helps keep their flavours distinct. Cook them only until done, rather than leaving them in the pan longer than needed.

For the best contrast, serve soon after cooking while the cashews still have some crunch and the sauce clings to the chicken.

What to serve with it

Steamed rice is a simple match for the sweet-savoury sauce. Noodles can also make a satisfying base if you prefer them.

For a fuller plate, add a plain vegetable side such as steamed greens. Keep it simply seasoned so it does not compete with the kecap manis and fish sauce.

Recipe notes & tips

• Slice the chicken into thin, even strips for more consistent cooking.
• Measure out the sauce ingredients before you start frying.
• Stir the sauce as the water reduces so it thickens evenly.
• Add the cashews near the end to help preserve their crunch.
• Taste the sauce before serving and adjust only if needed, as the fish sauce and salt both season it.

Variations

• Add chilli: Slice fresh chilli into the pan with the garlic for a hotter version.
• Use other peppers: Replace one or both bell pepper colours with the same amount of another colour.
• Try a different nut: Use fried peanuts instead of cashews for a different crunch.
• Add vegetables: Stir in thinly sliced vegetables alongside the peppers and cook until done.
• Serve with noodles: Spoon the chicken and sauce over cooked noodles instead of rice.

Common mistakes to avoid

• Uneven chicken strips: They cook at different rates; cut them to a similar thickness.
• Crowded pan: The chicken may release liquid rather than fry; cook it in batches if the pan is too full.
• Burning the garlic: It can turn bitter; keep it moving and add the chicken after the 3-minute fry.
• Watery sauce: Keep stirring after adding the water until the sauce thickens.
• Soft cashews: Adding them too early reduces their crunch; put them in with the peppers near the end.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat in a pan until steaming hot throughout; the cashews may soften during storage.

Frequently asked questions