About this recipe: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.
185g uncooked long grain white rice
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)
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Method Prep:15min › Cook:30min › Ready in:45min
Bring the rice and water to boil in a pot. Reduce heat to low, cover and simmer 20 minutes.
Place fine green beans in a pot fitted with a steamer basket over boiling water; steam 10 minutes or until tender but crisp.
Heat the oil in a frying pan; cook the chicken 5 minutes on each side or until juices run clear.
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.