Indonesian Peanut Chicken Recipe
Indonesian Peanut Chicken Recipe photo by Taste of Home

Indonesian Peanut Chicken Recipe

Publisher Photo
“Here’s a great make-ahead recipe! I cut up fresh chicken, put in a bag with the remaining slow-cooker ingredients and freeze.” To cook her frozen Indonesian Peanut Chicken, Sarah simply removes the bag a day ahead to thaw in the fridge, then pours all the contents into her slow cooker. Sarah Newman - Brooklyn Center, Minnesota
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

1/2 cup chicken mixture with 1/2 cup rice equals 353 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 370 mg sodium, 31 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

Directions

  1. 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. Cover and cook on low for 4-6 hours or until chicken is no longer pink.
  2. Shred meat with two forks and return to slow cooker; heat through. Serve with rice. Sprinkle with peanuts and red pepper. Yield: 6 servings.
Originally published as Indonesian Peanut Chicken in Healthy Cooking December/January 2010, p43

Nutritional Facts

1/2 cup chicken mixture with 1/2 cup rice equals 353 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 370 mg sodium, 31 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Indonesian Peanut Chicken

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 3, 2013

This recipe is tasty. next time, I'm going to use a little more peanut butter and a little less chili sauce (3 tablespoons of siracha was too much for me!). I'll probably double the sauce also.

thanks for the recipe!

MY REVIEW
Reviewed Jul. 26, 2012

Very tasty and easy. Not necessarily authentic, but it's a great tasting peanut chicken recipe with the luxury of letting is sit in the slow cooker all afternoon. I agree on making more sauce if you want some to pour over the rice as well.

MY REVIEW
Reviewed Sep. 14, 2011

We liked and would make it again. I would give it 4.5 stars.

MY REVIEW
Reviewed Sep. 4, 2011

Although I used the hot Asian Chili Sauce, rather than plain American Chili Sauce, we still found this recipe to be rather bland for our tastes. It looked pretty though!

MY REVIEW
Reviewed Sep. 3, 2011

Spicy and absolutely delicious!!

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