Erin’s Indonesian Chicken

« 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! »


  • 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)


Prep : 15  m   Cook : 30  m   Ready In : 45  m


  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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