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Indonesian Chicken

Today's episode features a top expert. You'll want to hear all the tips! Join Bekah - mother to hungry young adults, cookbook author, and event coordinator for a college. She feeds large amounts of students and faculty as well as family, friends, and guests on a regular basis. Bekah is a gold mine of knowledge in hosting events, big and small. She shares a one-dish meal with all of her changes that have perfected this dish. She shares tips for easy clean-up, making friends with a local butcher, and even how to impress the little ones who come over for dinner with their parents. Stay tuned to the end for her must-have kitchen item. You don't want to miss it!

Indonesian Chicken Servings: 8-10

Main Dish: 4 pounds chicken breasts, cooked and shredded


2 pounds fresh green beans, ends snapped

Sauce: 3 cups chicken broth

1 ⅓ cup smooth peanut butter

3 Tablespoons honey

¼ cup soy sauce

4 teaspoons red chile paste

½ cup lemon juice

Toppings: 1 bunch green onions, thinly sliced

1 cup chopped peanuts


1. Cook and shred chicken. My favorite way to do this is to generously salt and pepper them and cook at 375° for 30-40 minutes or until done. This can be done in advance and the chicken kept in the fridge until ready to use.

2. Cook rice according to your preferred method and quantities.

3. Bring a large pot of water to a boil for the green beans.

4. Mix together all sauce ingredients in a large saucepan. (This can also be done earlier and set aside until shortly before serving.) Cook on medium heat until slightly thickened, about 5 minutes.

5. Drop the green beans into the pot of boiling water and boil until crisp-tender and bright green, 4-5 minutes

6. Stir the shredded chicken into the peanut sauce until heated through.

7. Pile the rice onto a large platter and pour the chicken in peanut sauce over the top. Top with green beans. Serve with bowls of peanuts and green onions to top.

Indonesian Chicken
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To order: Home | Rebekah Merkle

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