Indonesian Style Breast Of Chicken 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:

• 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:

• 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:

• 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.

Steps:

• Preheat a deep fryer filled with canola oil to 375 degrees F. Set up a steamer that can fit the chicken.
• Stir together the lemongrass paste, Thai bird chilies and turmeric in a small bowl. Set aside. Put the coconut milk in a medium bowl.
• Season the chicken with salt, pepper and fish sauce. Rub the lemongrass spice paste evenly over each piece. Submerge the chicken in the coconut milk for 5 minutes. Transfer to the steamer and sprinkle with the lime juice. Steam until cooked through and no trace of pink remains, about 22 minutes. Transfer the chicken to the deep fryer and cook until crispy, 2 to 3 minutes.
• Divide the waffles among plates. Top with the Honey Sesame Butter and allow it to start melting. Top with some of the chicken and drizzle with 2 to 3 tablespoons of the Surprising Sauce, depending on desired spice level.
• Preheat a waffle iron. Preheat the oven to 200 degrees F to keep the waffles warm.
• Whisk together the flour, sugar, salt, baking powder and baking soda in a medium mixing bowl. In a separate bowl, mix together the eggs, buttermilk, butter and oil. Stir the wet ingredients into the dry, being careful not to overmix. Fold in the ginger and sesame seeds.
• Spray the preheated waffle iron with nonstick spray. Pour the appropriate amount of batter onto each waffle compartment and cook until the waffle is cooked through and crispy, 3 to 5 minutes, depending on the waffle iron. Transfer to the oven to keep warm. Repeat with the remaining batter.
• Remove the stems from the dried chiles, break the chiles in half and remove the seeds. Place the chiles in a small pot with the garlic and ginger and cover with 1 1/2 cups water. Bring to a simmer and cook until the chiles have softened, about 10 minutes.
• Transfer the mixture to a food processor and process with the fish sauce and sugar until a coarse paste forms. Add the vinegar and process again. When the sauce is thick and textured (do not puree), add the Thai basil and pulse.
• Place the butter in a food processor and process until fluffy. Add the honey and sesame oil and mix until evenly dispersed.

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.

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:

• Place shallots, red bell pepper, chile peppers, lemongrass, macadamia nuts, garlic, ginger, sugar, turmeric, and salt in a food processor. Pulse into a smooth spice paste.
• Heat oil in a large skillet over medium heat. Add spice paste; cook and stir until fragrant, 2 to 3 minutes. Add chicken legs and coconut milk to the skillet; stir well to make sure chicken is coated with sauce. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, about 40 minutes.
• Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce.

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.

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.
• Serve with rice.

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 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:

• 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.