Indonesian Chicken

by becky
Created • Updated
From the cookbook Good housekeeping Step By Step

Prep Time: 25 minutes

Cook Time: 10 minutes

Yields: 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced green onions
  • 2 limes
  • 1 large orange
  • 1 tablespoon soy sauce
  • ¼ teaspoon honey
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 4 skinless, boneless chicken-breast halves (about 1 pound)
  • 1 teaspoon cornstarch
  • Fresh cilantro leaves for garnish

Directions

  1. In nonstick wok or large skillet, heat 1 teaspoon oil over medium heat. Add green onion and garlic and cook 2 to 3 minutes, until beginning to brown. Transfer to large bowl.
  2. Grate peel and squeeze juice from lime and orange. Set aside orange juice. Add all peel and lime juice to bowl with green onion; stir in soy sauce, honey, crushed red pepper, cumin, and coriander.
  3. Cut chicken-breast halves lengthwise into ½-inch-wide strips; add to soy-sauce mixture in bowl and stir to coat. Cover and marinate 15 minutes. With slotted spoon, remove chicken from marinade; reserve marinade.
  4. In same wok, heat remaining 1 tablespoon oil over medium-high heat. Add chicken strips and stir-fry 5 minutes, or until chicken just loses its pink color. Transfer chicken to clean bowl.
  5. In small bowl, with fork, mix cornstarch with orange juice. Add to wok with reserved chicken marinade. Cook over medium heat, stirring constantly, until mixture boils and thickens slightly; boil 1 minute. Return chicken to wok; heat through. Serve garnished with cilantro.