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Chicken  |  Beef  |  Appetizer  |  Fish  |  Dessert

Recipe - Indonesian Chile Paste

Categories: Spice Mix, Indonesian Chile Paste
Ingredients:

CHICKEN
4 Skinless boneless chicken
breast halves; cut into
thin strips
2 tablespoon Fresh lime juice
1 tablespoon Fresh ginger root; finely
minced

VEGETABLES AND SAUCE
One half pound Green beans; cut into 2"
pieces
One half cup Lowsodium chicken broth
2 tablespoon Fresh lime juice
1 tablespoon Soy sauce
1 teaspoon Brown sugar
1 teaspoon Turmeric
One fourth teaspoon Crushed red pepper
1 teaspoon Cornstarch, dissolved in
2 teaspoon Water
3 teaspoon Oil
1 small Onion; thinly cut or sliced up
1 small Red bell pepper; thinly
cut or sliced up
4 Cloves garlic; minced
1 tablespoon Fresh ginger root; minced
fine
3 cup Hot cooked rice

1. To prepare the chicken: Cut the chicken into strips and put into a
glass bowl. Combine the lime juice, ginger and garlic. Pour over the
chicken and marinate in refrigeration at least 1 hour.

2. To prepare the vegetables and sauce: Bring a medium pan of water to a
boil, add the green beans and time about 5 minutes, or until tender. Drain
the beans and rinse with cold water until completely chilled. Pat dry.

3. For the sauce, combine the chicken broth, lime juice, soy sauce, brown
sugar, turmeric and red pepper. Prepare the dissolved cornstarch.

4. In a large skillet, preferably nonstick, heat 1 teaspoon oil over
mediumhigh heat. Add half of the chicken strips and stirfry until golden
and just cooked through. Remove from the pan and add another teaspoon of
oil. Stirfry the remaining chicken. Remove from the pan.

5. Heat the remaining teaspoon oil. Add the onion and red bell pepper;
stirfry 2 minutes. Add the garlic and ginger; stirfry 1 minute. Add the
sauce mixture and bring to a boil. Stir in the dissolved cornstarch and
boil until lightly thickened. Add the beans and chicken; cook 2 minutes.

6. With a slotted spoon, spoon the chicken and vegetables over the cooked
rice. Bring the sauce back to a boil and boil until thickened. Pour over
the dish and serve.
Recipe By : Seattle Times (from "The Gilroy Garlic Festival Cookbook)

Posted to Digest eatlf.v096.n199

Date: Fri, 25 Oct 1996 20:50:06 0700 (PDT)

From: "Tina D. Bell" tdbell@altair.csustan.edu


Indonesian Chile Paste recipe makes 4 Servings



Prepare a great meal for the whole family with this recipe!




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