Indonesian Fried Rice Nasi Goreng with Chicken

Cut the chicken breast into pieces about 2 cm long and 1 cm thick. Place the meat in a sealable container. In a small bowl, mix honey and soy sauce, pour over the meat, mix well, and let marinate in the refrigerator for at least 30 minutes.

Meanwhile, peel the onion and finely chop it along with the spring onions. Peel the garlic and slice it thinly. Cut the tomato into wedges and the cucumber into thin half-slices.

Remove the meat from the marinade (reserve the marinade). Heat 1 tbsp oil in a large pan over medium heat. Fry the chicken for 4–5 minutes, then remove and set aside. Add another tbsp of oil to the pan, add onion, garlic, and ½ tsp chili flakes, and sauté for 2–3 minutes. Add the cooked rice and ¾ of the spring onions, increase the heat, and fry for 3–4 minutes, stirring constantly, until the rice is crispy. Turn off the heat, return the meat to the pan, add the remaining marinade, lemon juice, and salt, mix everything, and divide into two bowls.