Indonesian Spiced Chicken with Green Beans

1.Heat 1 tablespoon of vegetable oil in a large wok or deep skillet over medium-high heat. Add the chicken pieces and stir-fry for 4-5 minutes until lightly browned and just cooked through. Remove chicken from the pan and set aside.

2.Add the remaining 1 tablespoon of oil to the same pan. Sauté the chopped onion for 2 minutes until softened, then add the garlic, ginger, and red chilies. Stir-fry for another 1-2 minutes until fragrant.

3.Stir in the boemboe spice paste, ground coriander, turmeric, salt, white pepper, and sugar. Cook for 1 minute, allowing the spices to bloom and become aromatic.

4.Add the green beans and toss to coat in the spice mixture. Pour in 2 tablespoons of water, cover the pan, and let the beans steam for 3-4 minutes until just tender but still crisp.

5.Return the cooked chicken to the pan. Pour in the coconut milk and sweet soy sauce (kecap manis). Stir well to combine, and simmer uncovered for 3-4 minutes until the sauce thickens slightly and the chicken and beans are coated.

6.Taste and adjust seasoning with more salt or sugar if needed. Remove from heat.

7.Transfer to a serving platter, garnish with fresh cilantro leaves, and serve hot with steamed jasmine rice if desired.