INDONESIAN CHICKEN WITH PEANUTS AND BANANAS

INDONESIAN CHICKEN WITH PEANUTS AND BANANAS image

Yield Serves 4 generously

Number Of Ingredients 12

1/4 cup soy sauce
2 T. plus 1 tsp.fresh lemon or lime juice
1T. molasses
1 garlic clove, crushed
1 tsp. grated fresh ginger
1/4 tsp crushed red pepper flakes
1 pound of boneless, skinless, chicken breasts - cubed.
1/3 cup water
1/3 cup smooth style peanut butter (NOT the natural style)
2 large, or 3 small bananas
2 T. Canola Oil
2T. chopped peanuts to garnish - optional

Steps:

Mix the soy sauce, 2 T. lemon juice, molasses, garlic clove, ginger and crushed red pepper together in a large bowl and stir in the chicken. Cover and chill for 20 minutes. After it has chilled, drain the marinade and reserve it. While the chicken marinates, mix together the water and peanut butter, and set aside. Slice the bananas into 1/4" thick slices, sprinkle with the remaining 1 tsp. of lemon juice, cover and set aside. In a large skillet or wok, heat the canola oil and stir fry the chicken for about 3 - 5 minutes, or until opaque. Push to the side of the pan, add the reserved marinade and the peanut butter mixture. Stir all the ingredients in the skillet and add the bananas, being careful not to break them apart as you stir them. Heat all through about 1 minute longer. Serve with steamed white rice (preferably a short grain sticky type) and sprinkle with chopped peanuts, if desired.