Indonesian Peanut Butter Chicken

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 253.8
  • Total Fat: 12.8 g
  • Cholesterol: 70.2 mg
  • Sodium: 425.4 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 28.4 g

View full nutritional breakdown of Indonesian Peanut Butter Chicken calories by ingredient
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Number of Servings: 10


    Creamy (or Crunchy) Peanut Butter, 1/3 cup
    *Kikkoman Teriyaki Marinade & Sauce, 1/3 cup
    Oil, 1/4 cup
    Lemon juice, 1/4 cup
    Onion powder, 2 tbsp
    Red Pepper Flakes, 1/4 tsp
    Ground ginger, 2 tbsp
    Dried basil, 2 tbsp
    Chicken breast, 2.5 lbs


*For tender, juicier chicken, marinate 12 to 24 hours.

*Line the 9X13 with 1 sheet of aluminum foil (long enough to fold over the short sides of the pan) for much easier cleanup. It is not recommended to use a glass pan.

*Low-sodium teriyakis and other brands dramatically alter flavor.

The sauce is great mixed with rice and broccoli.


Combine all ingredients except chicken into gallon ziploc bag and close. Mix and squeeze until peanut butter is broken down, and ingredients are mixed well. Cut chicken into thin strips and put in ziploc bag. Close bag getting out as much air as possible. Squeeze the ingredients around until the chicken is covered. Let marinate for at least 30 minutes*. When ready to cook, heat oven to 400F. Pour entire contents of bag into a metal 9X13*, making sure to spread the chicken evenly over the bottom in one layer. Cook 45-60 minutes, or until chicken is done.

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user MELUVPANCAKES.

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