Chicken Javana Recipe

Name: Chicken Javana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless chicken breasts, cut into 1/2-inch wide strips; Marinade; 1 tablespoon brown sugar; 1 tablespoon curry powder; 2 tablespoons peanut butter, crunchy style; 1/2 cup soy sauce; 1/2 cup lime juice; 2 garlic cloves, minced; 1 tablespoon dried chili; Peanut Sauce; 2/3 cup peanut butter, crunchy style; 1 1/2 cups coconut milk, unsweetened; 1/4 cup lemon juice; 2 tablespoons soy sauce; 2 tablespoons molasses or 2 tablespoons brown sugar; 1 teaspoon gingerroot, grated; 4 garlic cloves, minced; 1/4 cup chicken broth; 1/4 cup soymilk; 1 teaspoon cayenne pepper; grated lime zest, to taste (garnish); fresh fresh cilantro stem, to taste (garnish)

Servings: persons

6 boneless chicken breasts, cut into 1/2-inch wide strips
Marinade
1 tablespoon brown sugar
1 tablespoon curry powder
2 tablespoons peanut butter, crunchy style
1/2 cup soy sauce
1/2 cup lime juice
2 garlic cloves, minced
1 tablespoon dried chili
Peanut Sauce
2/3 cup peanut butter, crunchy style
1 1/2 cups coconut milk, unsweetened
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons molasses or 2 tablespoons brown sugar
1 teaspoon gingerroot, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup soymilk
1 teaspoon cayenne pepper
grated lime zest, to taste (garnish)
fresh fresh cilantro stem, to taste (garnish)

1
To make the marinade, combine the first 7 ingredients in a shallow dish.
2
Thread the chicken strips onto bamboo skewers in a serpentine fashion.
3
Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
4
Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Mix thoroughly then add cayenne pepper.
5
Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).
6
Transfer to a food processor or blender and puree briefly. Add chicken broth and soymilk and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.
7
Prepare moderate-hot charcoal coals or preheat a broiler.
8
Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 6 boneless chicken breasts, cut into 1/2-inch wide strips, Marinade, 1 tablespoon brown sugar, 1 tablespoon curry powder, and more.

Yes, Chicken Javana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Javana

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