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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