Ayam Tumis with ketjap manis and crunchy carrots

How to make it

1. 1

   Slice the chicken fillet into thin strips. Peel the carrots and cut them into thin batons or slice them into rounds. Finely chop the onion, garlic and red chilli.

2. 2

   Mix the chicken strips with 1 tbsp ketjap manis in a bowl and leave for a few minutes.

3. 3

   Heat half the rapeseed oil in a large frying pan or wok over high heat. Sauté the onion, garlic and chilli for about 1 minute until wonderfully fragrant.

4. 4

   Add the chicken and stir-fry for 4-5 minutes until nicely browned and cooked through. Stir in the carrots and the rest of the ketjap manis (1 tbsp). Stir-fry for a further 2-3 minutes so the carrots keep their crunch.

5. 5

   Squeeze over the lime and transfer the chicken and carrot mixture to a plate.

6. 6

   Lower the heat slightly, add the rest of the oil to the pan and fry the eggs sunny side up so the yolks stay creamy.

7. 7

   Top the chicken with the fried eggs and finely chopped spring onion. Serve straight away!