Prep 40 mins
Cook 15 mins
Wear a sarong and a smile while cooking this delicious chicken. Simple ingredients combine to create an exotic taste that will carry you away to distant lands.
- 1 lb green beans, trimmed, and cut into 1 inch pieces
- 3 tablespoons olive oil
- 6 chicken breasts, boned, skinned and cut into bite sized pieces
- 10 fresh garlic cloves, minced
- 1 tablespoon fresh gingerroot, minced
- 1 small onion, chopped
- 1 lime, juice of
- 2 teaspoons soy sauce
- 1 teaspoon dark molasses
- 1 teaspoon brown sugar
- 2 teaspoons turmeric
- 1 teaspoon salt
- 1⁄2 cup water
- hot cooked rice
- Steam green beans until just tender, and rinse under cold water to stop the cooking.
- Heat 2 tablespoons oil in a saute pan or wok and saute chicken until meat turns white and is cooked through. Set aside.
- Heat remaining 1 tablespoon oil and saute garlic, ginger and onion until onion is soft. Do not let garlic burn.
- Stir in the green beans.
- Add lime juice, soy sauce, brown sugar, turmeric, salt and water. Let simmer for just a few seconds.
- Add chicken pieces and stir until heated through and well coated with sauce.
- Serve over rice.
The chicken had an exotic flavor that reminded me of an Indian type of curry with a predominance of turmeric in the flavoring. It went well with the green beans. A choice condiment to go with this (to make it nicely Indonesian) was Sriracha sauce, or a nice chile pate, the fieryness of which brought out the flavors even more. Thanks for a great dish!
While the ingredient list appears to have a lot going on in this dish, both DH & I found the finished product to be surprisingly bland and felt it needed something to wake up the flavors. Thank you Geema for sharing the recipe.
Good. A hearty & fairly healthy combination of chicken and green beans with clear, easy to follow instructions. Unfortunately, I found the flavor of the sauce to be too sour. After sampling the finished sauce prepared according to the instructions, I decided to try adjusting the seasonings -adding a bit more sugar, etc. I even tried adding a drizzle of Asian sesame oil as a condiment. This helped some, but I still found the taste to be overly of lime juice and it overpowered the dish for me. I am sorry - perhaps others will enjoy this more, but this just didn't work out for us as well I had expected.