Indonesian-Style Chicken

Indonesian-Style Chicken


274 people made this

This is an all-time favourite recipe that I have liked since primary school through to adulthood. Chicken chunks fried and served with a peanut sauce.


Serves: 4 

  • 1 cup (140g) uncooked long grain white rice
  • 2 cups (500ml) water
  • 450g fresh green beans, trimmed and snapped
  • 2 teaspoons olive oil
  • 500g skinless, boneless chicken breast halves - cut into chunks
  • 3/4 cup (190ml) salt-reduced chicken stock
  • 1/3 cup (85g) smooth peanut butter
  • 2 teaspoons honey
  • 1 tablespoon salt-reduced soy sauce
  • 1 teaspoon chilli paste
  • 2 tablespoons lemon juice
  • 3 spring onions, thinly sliced
  • 2 tablespoons chopped peanuts

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Bring the rice and water to boil in a pot. Reduce heat to low, cover and simmer 20 minutes.
  2. Place green beans in a pot with a steamer basket over boiling water and steam 10 minutes or until tender but crisp.
  3. Heat the oil in a frypan and cook the chicken for 5 minutes on each side, or until juices run clear.
  4. Mix the chicken stock, peanut butter, honey, soy sauce, chilli paste and lemon juice in a saucepan over medium heat. Cook and stir for 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with spring onions and peanuts.

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