Indonesian-Style Breast of Chicken
Updated Feb. 2, 2023
- Total Time
- 20 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4skinless boneless chicken breast halves, about 1¼ pounds
- Salt and freshly ground pepper to taste
- 1tablespoon soy sauce
- 1teaspoon honey or brown sugar
- 2tablespoons fresh lemon juice
- 1tablespoon ground cumin
- ⅛teaspoon cayenne pepper
- ½teaspoon turmeric
- 1tablespoon ground coriander
- 2teaspoons finely chopped garlic
- 2tablespoons vegetable oil
Nutritional analysis per serving (4 servings)
253 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 33 grams protein; 386 milligrams sodium
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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".
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.
Advertisement