Erin's Indonesian Chicken recipe

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Ingredients

1 cup uncooked long grain white rice
2 cups water
1 pound fresh green beans, trimmed and snapped
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into chunks
¾ cup low-sodium chicken broth
⅓ cup smooth peanut butter
2 teaspoons honey
1 tablespoon low sodium soy sauce
1 teaspoon red chile paste
2 tablespoons lemon juice
3 green onions, thinly sliced
2 tablespoons chopped peanuts

Nutrition Info

530.3 calories
carbohydrate: 58.1 g
cholesterol: 59.4 mg
fat: 18.6 g
fiber: 6.4 g
protein: 35.4 g
saturatedFat: 3.8 g
servingSize: -
sodium: 322 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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 fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.

  3. Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.

  4. Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

Recipe Yield

4 servings

Recipe Note

This is an all time favorite that has lasted me from grade school through adulthood. I've served it to just about everyone I know and have received nothing but rave reviews!

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