Prep 20 mins
Cook 10 mins
Speciality of the kitchen at the Javana Spa in Sukabumi, Indonesia.
Make and share this Chicken Javana recipe from Food.com.
- 6 boneless chicken breasts, cut into 1/2-inch wide strips
- 14.79 ml brown sugar
- 14.79 ml curry powder
- 29.58 ml peanut butter, crunchy style
- 118.29 ml soy sauce
- 118.29 ml lime juice
- 2 garlic cloves, minced
- 14.79 ml dried chili
- 158.51 ml peanut butter, crunchy style
- 354.88 ml coconut milk, unsweetened
- 59.14 ml lemon juice
- 29.58 ml soy sauce
- 29.58 ml molasses or 29.58 ml brown sugar
- 4.92 ml gingerroot, grated
- 4 garlic cloves, minced
- 59.14 ml chicken broth
- 59.14 ml soymilk
- 4.92 ml cayenne pepper
- grated lime zest, to taste (garnish)
- fresh fresh cilantro stem, to taste (garnish)
- To make the marinade, combine the first 7 ingredients in a shallow dish.
- Thread the chicken strips onto bamboo skewers in a serpentine fashion.
- Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
- Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Mix thoroughly then add cayenne pepper.
- Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).
- Transfer to a food processor or blender and puree briefly. Add chicken broth and soymilk and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.
- Prepare moderate-hot charcoal coals or preheat a broiler.
- Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.
The marinade was very good and chicken was flavorful. However, the sauce did not work for me. The only ingridient I missed was ginger, but may be that was the difference. In the sauce recipe - step number 6 calls for cream to be added to the blender, but cream is not listed in the ingridients. I assumed it was soy milk that needed to be added? For those of you shopping for this recipe - it took 2 limes to make 1/2 cup of lime juice and 1 lemon for 1/4 of lemon juice.
Really sensational flavours going on here. I cut back to 1 serving (still 1 1/2 breasts - which was a nice big bite for all of us to try). Like Leggy Peggy, I used brown sugar instead of molasses and more broth (didn't want to purchase soymilk for the recipe, nor did I feel regular milk would suit). The marinade really permeated the chicken. The peanut sauce was well-balanced in flavour - tart, sweet, salty, spicy. Really great recipe!
A real winner, with a perfect balance of flavours (love the lime). We made a half-batch (600 grams of chicken). We used brown sugar rather than molasses, and doubled the chicken broth (to compensate for a lack of soymilk). It served three easily, with enough leftovers for one lunch. Made and devoured for the Let's Get Skewered Tag Game in the Asian Forum.