Indonesian Chicken Breasts Recipes

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INDONESIAN GINGER CHICKEN



Indonesian Ginger Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

Steps:

  • Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

INDONESIAN-STYLE BREAST OF CHICKEN



Indonesian-Style Breast of Chicken image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 skinless boneless chicken breast halves, about 1 1/4 pounds
Salt and freshly ground pepper to taste
1 tablespoon soy sauce
1 teaspoon honey or brown sugar
2 tablespoons fresh lemon juice
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 tablespoon ground coriander
2 teaspoons finely chopped garlic
2 tablespoons vegetable oil

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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 1 gram, Sodium 385 milligrams, Sugar 1 gram, TransFat 0 grams

INDONESIAN CHICKEN CURRY RECIPE



Indonesian Chicken Curry Recipe image

This Indonesian Chicken Curry recipe is a savory and fragrant addition to your dinner lineup. If you've never tried Indonesian food, this is the perfect recipe to introduce you to it.

Provided by The Wanderlust Kitchen

Categories     Main Dish

Time 35m

Number Of Ingredients 20

2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1/8 teaspoon ground cloves
4 dried red chilies (stems removed)
2 fresh green Thai chiles (stems and seeds removed)
1/4 cup raw cashews
4 cloves garlic (peeled)
1 large shallot (peeled)
2 inches fresh ginger (peeled and sliced)
3 Tablespoons peanut or vegetable oil
5 wild lime leaves
2 sticks cinnamon
3 small stalks lemongrass
3 pounds boneless (skinless chicken breasts, cut into large chunks)
1 14.5 ounce can coconut milk, divided
1 cup chicken broth
4 Tablespoons fish sauce
6 cups cooked rice (for serving)

Steps:

  • Place the spices, chilies, cashews garlic, shallot, and ginger in a food processor and grind into a paste.
  • Heat the peanut oil in a large skillet or work over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let cook one minute. Add the ground paste and use a wooden spoon to break it up and mash into the oil. Let cook two minutes.
  • Add chicken pieces and cook two to three minutes per side, until browned.
  • Stir in half of the coconut milk and all of the chicken broth. Cover, reduce heat to low, and let simmer 10 minutes or until the chicken is cooked through.
  • Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.

Nutrition Facts : ServingSize 1 serving, Calories 800 kcal, Carbohydrate 64 g, Protein 80 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 194 mg, Sodium 1296 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 11 g

INDONESIAN PEANUT CHICKEN



Indonesian Peanut Chicken image

Here's a marvelous make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze it. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker. -Sarah Newman, Mahtomedi, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup chopped onion
1/3 cup water
1/4 cup reduced-fat creamy peanut butter
3 tablespoons chili sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
3 cups hot cooked brown rice
6 tablespoons chopped salted peanuts
6 tablespoons chopped sweet red pepper
Julienned green onions, optional

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.

Nutrition Facts : Calories 353 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 370mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

ERIN'S INDONESIAN CHICKEN



Erin's Indonesian Chicken image

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!

Provided by ERINPETERSON

Categories     World Cuisine Recipes     Asian     Indonesian

Time 45m

Yield 4

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 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, Sodium 322 mg, Sugar 7.8 g

INDONESIAN CHICKEN BREASTS



Indonesian Chicken Breasts image

Make and share this Indonesian Chicken Breasts recipe from Food.com.

Provided by troyh

Categories     Chicken

Time P1DT50m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup orange juice
1/4 cup peanut butter
2 teaspoons curry powder
4 boneless skinless chicken breast halves
1 medium red bell pepper, cut in half
1/4 cup shredded coconut
1/4 cup currants
hot cooked rice (optional)

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.

GRILLED INDONESIAN CHICKEN BREASTS



Grilled Indonesian Chicken Breasts image

Curry, coconut and peanut butter add new global flavors to everyday chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 4

Number Of Ingredients 8

1/2 cup orange juice
1/4 cup peanut butter
2 teaspoons curry powder
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 medium red bell pepper, cut in half
1/4 cup shredded coconut
1/4 cup currants
Hot cooked rice, if desired

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.

Nutrition Facts : Calories 350, Carbohydrate 18 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 14 g, TransFat 0 g

INDONESIAN CHICKEN



Indonesian Chicken image

From Cooking Light Magazine. The recipe states to poke the chicken with a fork so it can really absorb the marinade and if your like leftovers -- double the recipe.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon crushed red pepper flakes
1 tablespoon fresh ginger, peeled and grated
2 tablespoons fresh lime juice
2 tablespoons hoisin sauce
1 tablespoon low sodium soy sauce
3 garlic cloves, minced
4 boneless skinless chicken breast halves (4 oz. each)
cooking spray

Steps:

  • Prepare grill. Combine first 6 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator for 30 minutes. Remove chicken from bag; discard marinade.
  • Place the chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until the chicken is done.

Nutrition Facts : Calories 161.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.8, Sodium 400.3, Carbohydrate 5.6, Fiber 0.4, Sugar 2.5, Protein 25.7

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