Cap Chay - Indonesian Stir-Fry Recipe

A flavorsome and simple Unieng's style Indonesian stir-fry. A healthy low in calorie dish with chicken, broccoli, bok choy and baby corn.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 1.3/5

Les ingrédients

Pour people
  • Chicken breast(s) (150g) - skinless : 6 whole
  • Broccoli : 1 whole
  • Bok choi cabbage(s) : 2 whole
  • Baby sweetcorn : 6 whole
  • Garlic clove(s) : 2 whole
  • Onion(s) : 1 whole
  • Oyster sauce : 50 ml
  • Dark soy sauce : 2 Tbsp
  • Sunflower oil : 3 Tbsp
  • Maldon salt : 5 pinch(es)
  • Freshly ground black pepper : 5 Turn
  • Corn starch : 5 g
  • Water : 100 ml
  • Demerara sugar : 4 g


  • 1. PART ONE

    Dices the chicken in 2cm cubes.

    Combine chicken, oyster sauce and soy sauce. Allow to rest for 15 minutes.

    Peel the onion and finely dice.
    Peel and crush the garlic.
    Wash and chop the bok choy.
    Remove the flourettes of broccoli and discard the stalk.

  • 2. PART TWO

    Heat the oil in a wok over a medium heat , add the onion, salt and cook until translucent.
    Add the garlic and cook for 2 minutes.
    Increase heat to high add the chicken with the marinade then stir fry until light golden brown, about 10 minutes.
    Add bok choy, broccoli, baby sweet corn and cook stirring until softened.
    Mix the corn starch with equal parts of water and pour in, cook stirring until sauce is thickened.

Chef's tip

«Cap Chay can be served with rice or noodles, and if prefered, garnish with coriander and chilli to bring extra flavor to your stir-fry.»

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