Indonesian-Style Breast of Chicken

Easy and tasty. Accidentally used a tablespoon of brown sugar, wasn’t too sweet. Paired with peanut sauce, jasmine rice and a toasted sesame oil dressed coleslaw. Delish!

We eat a lot of Indian cuisine, and this was a family pleaser. Marinated for 3 hours, breasts stayed nice and juicy. Next time, I'll try chicken thighs as per Lisa. Served it with Pierre Franey's zucchini, which was also a hit.

I've been making this recipe since I cut it out of the newspaper in the '90s. Tastes even better with boneless chicken thighs.

Made this because it looked easy and I had all the ingredients. Used lime juice instead of lemon, since I had limes. Put garlic through a garlic press. Marinated 3 hours. Chicken looked charred during cooking, and I thought it was burning, but that was the brown sugar caramelizing. Covered for the last few minutes of cooking. Total cooking time was 16 minutes, as breasts were thick. Stayed moist inside. Delicious results.

Tasty and not dried out chicken breasts. Added 2 T oil to the marinade as well as to the pan to cook.

Made this last week. A big hit. Only had time for a short marinade but still tasted great. Marinated in a zip-lock bag. Grilled instead of sautéing....I hate cleaning spattered fat from the cooktop and counter. I think these would also be great as chunks on skewers, or as strips on skewers, Japan-style.

Definitely "Indonesian Style". Growing up, this was a regular dish for our family and the Javanese flavors of cumin, turmeric, coriander and garlic are there. Eaten @ room temp. as one of the many sides for the main dish, rice!

Very good and obviously a snap to prepare. Bright lemon taste. Didn't have turmeric; used ground ginger instead. Next time will double the cayenne. Marinated for eight hours.

Modified this recipe to make it a stir fry. Cut the chicken into bite size chunks before adding the marinade. Added about 2 tbsp of mirin to make a little more sauce. Added a big bunch of haricots vert to the wok (since that was what I had available for vegetable) when the chicken had started to change color. Served over rice.

Delicious, esp. when I take the time to grind the cumin and coriander. Note that "reduce heat to medium high" from medium makes no sense. I suspect he meant "medium low".

Really a good recipe. We added some garlic and cooked it on the grill. We will definitely add this to our recipe repertoire.

This is an old family favorite, simple and quick to assemble. We have been making this since the recipe was first published over 20 years ago.

We liked this recipe, it was different and it could be massaged a little next time.

This was delectable! Used mirin instead of honey or brown sugar; and when the pan threatened to dry out and burn before the chicken had finished cooking a splash of water to loosen the brown (not quite yet burnt) bits saved the day. We'll make this again.