College Student Meals
Ayam Kecap Kentang (Sweet Soy Chicken and Potatoes), Practical Long-Lasting Meal Prep for Work
Prep
15 min
Cook
30 min
Servings
4
Level
Easy
Ayam kecap kentang (chicken and potatoes in sweet soy sauce) is a go-to meal prep dish for work because its sweet-savory flavor gets even better after sitting for a few hours. The texture is tender with a bit of thick sauce clinging to the chicken and potatoes, and it's delicious whether eaten with warm rice or even cold rice. It's practical to make once for a 3-4 day work stock.</description>
<parameter name="meta_description">An easy and practical recipe for ayam kecap kentang (sweet soy chicken and potatoes) for meal prep — savory-sweet, long-lasting, and perfect to cook once for several days' worth of meals.
<parameter name="meta_description">An easy and practical recipe for ayam kecap kentang (sweet soy chicken and potatoes) for meal prep — savory-sweet, long-lasting, and perfect to cook once for several days' worth of meals.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams Boneless chicken breast or boneless chicken thigh
- 3 medium-sized Potatoes
- 6 Shallots
- 4 cloves Garlic
- 5 tbsp Sweet soy sauce (kecap manis)
- 1 tbsp Halal oyster sauce
- 1/2 tsp Ground pepper
- 1 tsp Granulated sugar
- 1/2 tsp Salt
- 200 ml Water
- 3 tbsp Cooking oil
- 1 stalk Scallion, sliced
- 1 Tomato, diced (optional)
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👩🍳 Instructions
- 1 Cut the chicken into bite-sized cubes (about 2-3 cm) so they cook easily and are perfect for meal prep portions.
- 2 Peel the potatoes and cut them into cubes the same size as the chicken, then fry briefly in hot oil until half-cooked with slightly browned edges. Remove and set aside.
- 3 Blend the shallots and garlic until smooth — you can use a blender for a coarse texture or crush and mince them finely by hand.
- 4 Heat the leftover oil from frying the potatoes, then sauté the blended aromatics until fragrant and cooked through, being careful not to burn them.
- 5 Add the chicken pieces and stir until the chicken changes color and turns slightly golden on the outside.
- 6 Pour in the sweet soy sauce, oyster sauce, pepper, sugar, and salt. Stir well until the chicken is evenly coated with the seasoning.
- 7 Add the water and cook over low-medium heat, stirring occasionally, until the chicken is tender, about 10-15 minutes.
- 8 Add the fried potatoes and continue cooking until the potatoes are fully cooked and the sauce has reduced to a thick consistency, about 5-7 minutes.
- 9 Adjust the seasoning to taste, then add the tomato and scallion at the end, cooking briefly until wilted before turning off the heat.
- 10 Let it cool completely before packing it into meal prep containers so it doesn't spoil quickly and the steam doesn't make the rice soggy.
💡 Tips
• Cook enough for 3-4 servings at once and store in the fridge — just reheat in the microwave when you're ready to take it to work.
• Fry the potatoes until only half-cooked first so they don't fall apart when cooked with the sauce and stay firm until the next day.
• Make sure the chicken is completely cool before sealing it tightly in the meal prep container so it doesn't get damp and lasts longer.
• You can add chopped carrots or green beans for a vegetable variation that also boosts the nutritional value of your meal.
📊 Nutrition Facts / serving
310 kkal
Calories (kcal)
24 gg
Protein
14 gg
Fat
22 gg
Carbs
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