Candi Temple-Inspired Nasi Campur with Sambal

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant rice platter with fragrant chicken, tempeh, and vegetables, arranged like ancient temple carvings, served with fiery sambal. This Indonesian-inspired one-pot recipe (vegetarian), ready in about 65 minutes, pairs Jasmine rice, Chicken breast, Tamarind water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 4 Indonesian cuisine 650 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups (360g) Jasmine rice
12 oz (340g), thinly sliced Chicken breast
3 tbsp (1 tbsp tamarind paste + 2 tbsp water) Tamarind water
2 tbsp Soy sauce
1 tbsp Palm sugar
1/2 block (8 oz / 225g), sliced Tempeh
1 cup (100g), trimmed Green beans
2 medium, sliced Tomatoes
2 tbsp Fried shallots
1/4 cup Sambal

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Rinse jasmine rice until water runs clear, then cook with 2.5 cups water in a pot: bring to boil, cover, reduce heat to low, and simmer for 15-18 minutes until water is absorbed. Fluff with a fork and let rest 5 minutes.
Step 2: Heat 2 tablespoons oil in a skillet over medium heat. Add chicken, season with 2 tablespoons soy sauce and 1 tablespoon tamarind water, and cook for 5-7 minutes until golden and cooked through; set aside.
Step 3: In the same skillet, add tempeh slices and cook for 3 minutes until golden. Add green beans and tomatoes, stir-frying for 4-5 minutes until beans are crisp-tender and tomatoes soften.
Step 4: Stir in 1 tablespoon palm sugar to balance acidity, then combine with cooked rice. Arrange chicken, tempeh mixture, and fried shallots on plates. Serve immediately with sambal on the side for dipping.