Saturday, December 5, 2015

Indonesian Chicken

I have about half a dozen recipes I wanted to post but I can't remember where I got them!  So I hoping, like this one, the light over my head comes on and I can share them with you.

I search of those others, I found this one I did several weeks ago.  It's a wonderful stir-fry in which you could substitute other veggies (broccoli, zucchini, peppers) and maybe even doubling the sauce (a comment one user made which I will do next time.....a reason I love and also their magazine.....readers give those of us who aren't very creative some great alternatives).  And their photos are much better than mine (see link below!)


1 cup uncooked long-grain rice
2 cups water
1 pound fresh green beans, trimmed and cut into 2" pieces
1 pound skinless, boneless chicken breasts cut into bite-sized pieces
1/2 tsp salt or to taste
2 tsp EVOO
3/4 cup chicken stock or broth
1/3 cup creamy peanut butter (I used crunchy)
2 tsp honey
1 1/2 Tbsp soy sauce
1 1/2 tsp red chile paste, such as Srichacha sauce, more or less to taste
2 Tbsp lemon juice
3 green onions, thinly sliced
2 Tbsp chopped peanuts

Bring rice and water to a boil in a pan. Reduce heat to low and simmer, covered, 20 minutes.

Steam green beans in a pot fitted with a steamer basket over boiling-hot water until crisp-tender, about 10 minutes (I used my microwave steamer).

Pat chicken dry and sprinkle with salt.  Heat oil in a large skillet over medium-high heat, then cook chicken, stirring, until cooked through, about 5 minutes.  Transfer to a bowl.

Add broth, peanut butter, honey, soy sauce, chile paste, and lemon juice to skillet, and simmer until slightly thickened, about 5 minutes.  Stir in chicken (along with any juices accumulated in the bowl and green beans.  Serve over rice.  Sprinkle with green onions and peanuts.

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