Indonesian-Style Breast of Chicken
Updated February 1, 2023
- Total Time
- 20 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
4 skinless boneless chicken breast halves, about 1 ¼ pounds
Salt and freshly ground pepper to taste
1 tablespoon soy sauce
1 teaspoon honey or brown sugar
2 tablespoons fresh lemon juice
1 tablespoon ground cumin
⅛ teaspoon cayenne pepper
½ teaspoon turmeric
1 tablespoon ground coriander
2 teaspoons finely chopped garlic
2 tablespoons vegetable oil
Nutritional analysis per serving (4 servings)
4 grams carbs; 103 milligrams cholesterol; 253 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 1 gram fiber; 386 milligrams sodium; 33 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chicken in a mixing bowl. Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic. Blend well so that the pieces are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Step 2
Heat the oil in a skillet large enough to hold the pieces in one layer without crowding. Over medium heat, add the pieces of chicken and cook until browned on one side. Turn the pieces and reduce the heat to medium high. Cook until done. Total cooking time is about 10 minutes. After the pieces are cooked, transfer them to paper towels and keep them in a warm place. Serve hot.
Private Notes
Comments
Delicious, esp. when I take the time to grind the cumin and coriander. Note that "reduce heat to medium high" from medium makes no sense. I suspect he meant "medium low".
Easy and tasty. Accidentally used a tablespoon of brown sugar, wasn’t too sweet. Paired with peanut sauce, jasmine rice and a toasted sesame oil dressed coleslaw. Delish!
Very dry, not flavorful but I only marinated it for an hour or two.
Easy and tasty. Accidentally used a tablespoon of brown sugar, wasn’t too sweet. Paired with peanut sauce, jasmine rice and a toasted sesame oil dressed coleslaw. Delish!
We eat a lot of Indian cuisine, and this was a family pleaser. Marinated for 3 hours, breasts stayed nice and juicy. Next time, I'll try chicken thighs as per Lisa. Served it with Pierre Franey's zucchini, which was also a hit.