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Grab a cutting board and slice the chicken fillets into small cubes. Grab a deep plate and add in the teriyaki sauce and chicken cubes. Mix together, cover with transparent cling film and set aside to marinate in the refrigerator for about 10 to 15 minutes.
In the meanwhile wash and clean the green beans. Boil water in a pan and add in the green beans. Cook for about 10 minutes or until the green beans have been cooked well, then drain.
Grab a bowl and add in 3 tablespoons of sunflower oil, fresh lemon juice and salt&pepper. Whisk until it becomes a nice dressing for the lettuce. Pre-heat the oven and set the temperature to be 200 degrees Celsius or 392 degrees Fahrenheit.
Put a pan on high fire and boil water with some salt, when the water has reached its boiling point add in the rice. Let cook for about 8 to 10 minutes (depending on the rice), then drain and let cool off for about 5 minutes.
While the rice is cooking we're going to make the sweet-sour chicken sauce. Remove the chicken squares from your refrigerator. Then place a large skillet on high fire and add olive oil to bake the chicken cubes until golden-brown.
Add in the drained green beans and the whole bottle of rendang. Turn down the heat and let simmer for a while, stir when needed. Place the two naan breads into the pre-heated oven and bake for about 10 minutes by using the grill setting.
When almost done, add in the bean sprouts. If you add the bean sprouts in the sauce from the start, they will get soggy and weak. Serve with rice, lettuce (+ dressing), 1 naan bread and of course the sweet-sour chicken sauce. Bon appetite!