Indonesian Peanut Chicken Recipes

Steps:

• Sprinkle chicken with salt and pepper.
• Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs.
• Drain all but 1 tablespoon drippings from skillet; heat over medium heat. Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted.
• Add chicken. Spoon sauce over chicken. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper.

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:

• For the chicken:.
• Combine the cream of coconut, lime juice, vegetable oil, soy sauce, 2 cloves crushed garlic, and 1/8 tsp ground red pepper; stir well. Set marinade mixture aside.
• Cut each chicken breast half into 4 pieces. Add the chicken to the marinade; toss gently. Cover and marinate in the refrigerator at least 4 hours.
• Soak the wooden skewers in water for at least 30 minutes, or use metal skewers. Remove the chicken from the marinade; discard marinade. Thread the chicken onto skewers.
• Grill over medium hot coals (350 to 400 degrees) for 2 to 3 minutes on each side or until the chicken is done. Serve with the peanut sauce.
• Peanut Sauce:.
• Combine all the ingredients, stirring well. (Makes 3/4 cup).

Steps:

• For the satay: Cut the chicken into 1-inch cubes.
• Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
• For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
• Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
• For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
• Prepare a grill or grill pan for high heat. Brush the grill with oil
• Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.

Steps:

• Heat Oil in saucepan over medium-low heat.
• Saute shallot in oil 2 minutes, or until beginning to soften.
• Add garlic and red pepper flakes, and saute 1 minute (until fragrant).
• Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth and bring to a boil.
• Simmer about 5 minutes.
• stir in lime juice.
• This can be served hot or at room temperature.
• Enjoy!

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.

Steps:

• Place the chicken, carrots, onions and garlic in the slow cooker. in a small bowl, combine water, peanut butter, soy sauce, ginger and chili flakes. Pour on top of chicken. Cover and cook on low for 4 to 6 hours (or high for 2 hours), or until chicken is cooked and veggies are tender.
• Add peas and wine vinegar. Cover and continue cooking on low for 10 more minutes**. Serve with some chives and peanuts on top.
• **Personally, I don't continue cooking. I just add the white wine vinegar, mix and serve.

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:

• 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.

Steps:

• Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
• Soak wooden skewers in water to prevent burning during cooking.
• Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
• Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
• Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.