Erin's Indonesian Chicken |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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! 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 |
3/4 cup low-sodium chicken broth |
1/3 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 (optional) |
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.
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