Indonesian Peanut Chicken Recipe

4.5 7 10
Indonesian Peanut Chicken Recipe
Indonesian Peanut Chicken Recipe photo by Taste of Home
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Indonesian Peanut Chicken Recipe

Read Reviews
4.5 7 10
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

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

Directions

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.
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 each: 353 calories, 12g fat (2g saturated fat), 63mg cholesterol, 370mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

  • 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
  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

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Reviews forIndonesian Peanut Chicken

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kerrynjames User ID: 5662698 126629
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
emjohnson User ID: 6144149 126617
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
Denisesw User ID: 4302482 101418
Reviewed Sep. 14, 2011

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

MY REVIEW
pkmayn User ID: 2577064 211127
Reviewed Sep. 3, 2011

"Spicy and absolutely delicious!!"

MY REVIEW
the1pony User ID: 6182984 185717
Reviewed Sep. 2, 2011

"I made this for the first time today. It was very good, we both liked it very much. The one thing I would suggest is doubling the sauce if you're going to serve it over rice. The chicken really soaks up the sauce once you shred it."

MY REVIEW
grace1985 User ID: 4515962 185716
Reviewed Apr. 7, 2011

"My husband and I love this. My kids, not so much."

MY REVIEW
gissell User ID: 4810626 187197
Reviewed Nov. 17, 2010

"I've made this recipe twice already and I love it! The first time I forgot to add the Fresh Red Bell Peppers before serving it. Even though it was good, I enjoyed it better with them the second time I made the recipe."

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