This Indonesian-inspired dish brings together tender strips of boneless chicken and crisp-tender green beans in a fragrant, savory sauce. The flavor profile is bright and aromatic, driven by fresh ginger, garlic, and a hint of warmth from crushed red pepper, balanced with the acidity of lime and the earthiness of turmeric. It’s a quick, satisfying meal that feels both comforting and exotic. The sauce, thickened with cornstarch, clings beautifully to the chicken and vegetables, making it perfect served over hot steamed rice.
Indonesian Chicken With Green Beans
Description
This Indonesian-inspired dish brings together tender strips of boneless chicken and crisp-tender green beans in a fragrant, savory sauce. The flavor profile is bright and aromatic, driven by fresh ginger, garlic, and a hint of warmth from crushed red pepper, balanced with the acidity of lime and the earthiness of turmeric. It's a quick, satisfying meal that feels both comforting and exotic. The sauce, thickened with cornstarch, clings beautifully to the chicken and vegetables, making it perfect served over hot steamed rice.Directions
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Cut the chicken breasts into thin strips and place them in a glass bowl.
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In a small bowl, combine 2 TB lime juice, 1 TB minced ginger, and 4 cloves minced garlic.
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Pour the lime mixture over the chicken strips, tossing to coat evenly. Cover and refrigerate for at least 1 hour to marinate.
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Bring a medium pot of water to a boil. Add the green beans and blanch for about 5 minutes, or until tender-crisp.
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Drain the green beans and immediately rinse with cold water to stop the cooking process. Pat them dry with paper towels.
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In a small bowl, whisk together the chicken broth, 2 TB lime juice, soy sauce, brown sugar, turmeric, and crushed red pepper to make the sauce base.
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In a separate small bowl, mix the cornstarch with 2 ts water until smooth and set aside.
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Heat 1 teaspoon of oil in a large non-stick skillet over medium-high heat.
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Add half of the marinated chicken strips to the skillet in a single layer. Stir-fry until golden brown and just cooked through, about 3-4 minutes.
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Remove the cooked chicken from the skillet and set aside on a plate. Add another 1 teaspoon of oil to the pan.
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Stir-fry the remaining chicken strips until golden and cooked through. Remove from the pan and add to the plate with the first batch.
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Heat the remaining 1 teaspoon of oil in the skillet over medium-high heat. Add the sliced onion and red bell pepper. Stir-fry for 2 minutes until slightly softened.
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Add the remaining 4 cloves minced garlic and 1 TB minced ginger to the skillet. Stir-fry for 1 minute until fragrant.
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Pour the sauce mixture (broth, lime, soy, etc.) into the skillet and bring to a boil.
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Stir in the dissolved cornstarch mixture. Boil for 1-2 minutes, stirring constantly, until the sauce thickens lightly.
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Return the chicken and blanched green beans to the skillet. Toss everything together and cook for 2 minutes to heat through and coat in sauce.
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Spoon the chicken and vegetables over 3 cups of hot cooked rice.
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Bring the remaining sauce in the skillet back to a boil and let it reduce slightly until thickened. Pour the thickened sauce over the chicken, vegetables, and rice. Serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.3g17%
- Cholesterol 89.0mg30%
- Sodium 82.0mg4%
- Total Carbohydrate 55.0g19%
- Dietary Fiber 2.5g10%
- Sugars 3.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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