This recipe reminds me of the numerous Rijsttafel (Rice Table) dinners (Dutch colonial adaptation of an Indonesian dinner) we had when my husband and I traveled to the Netherlands. It is a huge feast with many different “small dishes” which included all kinds of meat and seafood. What a fun and interesting place to eat! There was always a condiment called Sambal Oelek which sat on every table. Hot, hot, hot! This chili paste is included in this fiery dish.
Garlic Chicken With Indonesian Peanut Butter Sauce
- 1-2 lbs. chicken breasts, cut up
- 3 tbsp. peanut oil
- 6 garlic cloves, minced or chopped up
- 2 tbsp. dried onion flakes
- 1 tbsp. soy sauce
- juice of 1/2 lemon
- sambal oelek (to taste – this can be very hot) or 3/4 tsp. red pepper flakes, or Sriracha
- 1 cup warm water
- 1/2 cup creamy peanut butter
- pinch of sugar
- 1/2 cup dry sweetened coconut (comes in a package)
Coat a small skillet with cooking spray, cook on low heat and toast the dried onion and garlic together until browned and crisp. Next toast the coconut until it reaches a nice brown color, turning often. Watch closely as these ingredients can brown quickly.
Saute the chicken in oil in a large skillet for 10 to 15 minutes; remove and keep warm. Drain the fat from the skillet.
Add half of the garlic and onion mixture, soy sauce, lemon juice and sambal oelek (use any spicy flavor you can handle) to the skillet. Stir and cook for about 5 minutes. Whisk in the peanut butter and water to make a smooth sauce. Add the cooked chicken, cover, and heat on low for about 10 to 20 minutes. Stir occasionally to keep the sauce from separating and sticking to the skillet.
Serve the chicken over rice and top with the rest of the crunchy garlic and onion and then the toasted coconut. Serve with sambal oelek on the side…
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2012/01/06/garlic-chicken-w…nut-butter-sauce/