Indonesian Chicken Breasts Recipes

Steps:

• Place the chicken in a mixing bowl. Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic. Blend well so that the pieces are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
• Heat the oil in a skillet large enough to hold the pieces in one layer without crowding. Over medium heat, add the pieces of chicken and cook until browned on one side. Turn the pieces and reduce the heat to medium high. Cook until done. Total cooking time is about 10 minutes. After the pieces are cooked, transfer them to paper towels and keep them in a warm place. Serve hot.

Steps:

• Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
• Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
• Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
• 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.

Steps:

• Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.

Steps:

• In medium nonmetal bowl, beat orange juice, peanut butter and curry powder with wire whisk. Add chicken, turning to coat. Cover; refrigerate, turning once, at least 1 hour but no longer than 24 hours to marinate.
• Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken and bell pepper on grill rack over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice.

Steps:

• Beat orange juice, peanut butter, and curry powder in medium nonmetal bowl, using wire whisk.
• Add chicken, turning to coat with marinade.
• Cover and refrigerate, turning once, at least 1 hour but no longer than 24 hours.
• Heat coals or gas grill.
• Remove chicken from marinade; discard marinade.
• Cover and grill chicken and bell pepper 4-6 inches from medium heat 15-20 minutes , turning once, until is no longer pink in center.
• To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips.
• Top chicken and bell pepper with coconut and currants.
• Serve with rice.

Steps:

• Place the chicken in a large bowl, and season with salt and pepper. Add the white part of the scallions, the mint, cilantro, red pepper, minced chile pepper and sprouts. Toss together.
• Combine the lime juice, ginger, garlic, fish sauce and cayenne. Stir together. Add the peanut butter, and combine well. Whisk in the buttermilk. Taste and adjust seasonings.
• Line a platter with the lettuce leaves. Toss the chicken mixture with the dressing, and arrange over the lettuce. Sprinkle the peanuts and the scallion greens over the top, and serve.

Steps:

• Combine soy sauce, sugar, lemon juice, garlic powder and pepper.
• Add chicken and marinate 30 minutes.
• Skewer pieces on wooden skewers if desired, and brush with oil.
• Broil 3 inches from heat for 5 minutes.
• Can also be cooked on preheated grill pan or stir fried, if you prefer.
• Meanwhile, prepare spicy peanut sauce.
• Saute green onion in the oil until limp.
• Remove from heat and add peanut butter.
• Gradually stir in water, then add remaining ingredients.
• Cook over medium heat, stirring constantly, until it comes to a boil.
• Reduce heat and simmer, uncovered, for 5 minutes, until the sauce is thickened enough to coat a spoon.
• Stir occasionally while simmering.
• Serve chicken with the spicy peanut sauce for dipping.
• May also be served over hot cooked rice or noodles.