Indonesian-Style Chicken and Green Beans with Rice

    45 min

    This Indonesian-inspired recipe has been with me through primary school to my adult life. I've made this dish for just about everybody I know and they've all enjoyed it.

    277 people made this

    Serves: 4 

    • 185g uncooked long grain white rice
    • 475ml water
    • 450g fresh fine green beans, trimmed, snapped
    • 1 dessertspoon olive oil
    • 450g boneless chicken breast fillets, cut into chunks
    • 175ml low salt chicken stock
    • 85g smooth peanut butter
    • 2 teaspoons honey
    • 1 tablespoon reduced salt soy sauce
    • 1 teaspoon chilli paste
    • 2 tablespoons lemon juice
    • 3 spring onions, thinly sliced
    • 2 tablespoons chopped peanuts (optional)

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring the rice and water to boil in a pot. Reduce heat to low, cover and simmer 20 minutes.
    2. Place fine green beans in a pot fitted with a steamer basket over boiling water; steam 10 minutes or until tender but crisp.
    3. Heat the oil in a frying pan; cook the chicken 5 minutes on each side or until juices run clear.
    4. Mix the chicken stock, peanut butter, honey, soy sauce, chilli paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with spring onions and peanuts.

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    Reviews in English (223)


    I was looking forward to this recipe because I love peanut sauces and fresh green beans but my family wasn't as excited. Once they got a couple of bites, they were sold and kept asking for more. I thought the chile paste might have been too strong for the kids but nobody minded and I thought it was just perfect for me. I even liked the way the rice was cooked on this recipe versus the way I would normally cook it. Next time, I'll probably make twice the rice and twice the sauce. Fantastic recipe!  -  13 Jun 2006  (Review from Allrecipes US | Canada)


    Yum! We really like this dish. The recipe calls for low-sodium chicken broth and soy sauce and this is important or it turn out too salty.  -  21 Jul 2005  (Review from Allrecipes US | Canada)


    This was fabulous and I will definitely be adding it to the rotation. I was a little leery about the peanut butter but it didn't taste like peanut butter at all. Just a really flavorful peanut sauce. I had some thin-cut pork chops on hand which I sliced into thin strips which worked great for this, instead of chicken. Also when I got home, the dogs had gotten into the cabinet and eaten the honey so I just added some sugar instead. I doubled the sauce (and I'm glad I did) because I'm always scared there won't be enough sauce. Oh, and I added some chopped fresh cilantro as a garnish which really added to it, making a nice fresh flavor. I'm trying to get my burgers-n-fries boyfriend to branch out and accept ethnic food, and he loved this! Awesome recipe!!!  -  18 May 2006  (Review from Allrecipes US | Canada)