Indonesian Style Chicken Recipes

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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-STYLE CHICKEN CURRY



Indonesian-Style Chicken Curry image

Another find from my favourite paper, Weekly Times. I used chicken breast's as the family do not like chicken thigh. This curry is not too hot or spicy, with a beautiful sauce that clings to the chicken. This is a great meal to serve with rice.

Provided by Tisme

Categories     Curries

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon coriander seed
1/2 teaspoon red chili pepper flakes, crushed
2 garlic cloves, chopped
1 medium onion, chopped
1 piece fresh ginger, 10cm, peeled and thinly sliced
3 tablespoons peanut oil
5 kaffir lime leaves
4 -6 sticks cinnamon (about 10cm each)
1 stalk lemongrass, tied into a knot
1 1/2 kg chicken thighs, and legs
2 cups coconut milk
3/4 teaspoon salt
jasmine rice, for serving

Steps:

  • Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
  • Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
  • Cook, stirring frequently, until fragrant, 5-7 minutes.
  • Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
  • Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
  • Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
  • Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
  • Add the remaining coconut milk; cook for 2 minutes.
  • Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.

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

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 SATAY



Indonesian Satay image

This is an original Indonesian satay. I send it from a long way. Hope all over the world, readers can enjoy it.

Provided by Bunda Estherlita Suryoputro

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h

Yield 6

Number Of Ingredients 16

3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 cloves garlic, peeled and minced
1 pinch ground black pepper
1 pinch ground cumin
6 skinless, boneless chicken breast halves - cubed
1 tablespoon vegetable oil
¼ cup minced onion
1 clove garlic, peeled and minced
1 cup water
½ cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lemon juice
skewers

Steps:

  • In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
  • Preheat the grill for high heat.
  • Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
  • Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 11.8 g, Cholesterol 67.1 mg, Fat 18.2 g, Fiber 2.2 g, Protein 30.8 g, SaturatedFat 3.3 g, Sodium 957.1 mg, Sugar 6.9 g

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-STYLE CHICKEN SALAD



Indonesian-Style Chicken Salad image

Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities. In this recipe, inspiration comes from the Southeast Asian country of Indonesia. Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish. This spicy, refreshing salad makes a great summer meal.

Provided by Martha Rose Shulman

Categories     brunch, salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 18

1 whole chicken breast or 2 boneless skinless breasts, poached and shredded about 4 cups shredded chicken
Salt
freshly ground pepper (optional)
1 bunch scallions, white part and green, thinly sliced
1/4 cup slivered fresh mint leaves
1/4 cup chopped cilantro
1 small red bell pepper, cut in thin strips
1 serrano pepper, finely chopped seeded if desired
2 cups mung bean sprouts or sunflower sprouts
1 romaine lettuce heart, leaves separated, washed and dried
1/4 cup chopped roasted peanuts
1/4 cup freshly squeezed lime juice
2 teaspoons finely chopped fresh ginger
1 garlic clove, minced
1 tablespoon Southeast Asian fish sauce
Pinch of cayenne
2 tablespoons crunchy or smooth natural peanut butter (more to taste)
1/3 cup buttermilk

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.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 5 grams, TransFat 0 grams

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