Chicken Javana Recipes

25 BEST ASIAN CHICKEN FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian chicken recipe in 30 minutes or less!

CHICKEN JAVANA

Steps:

• To make the marinade, combine the first 7 ingredients in a shallow dish.
• Thread the chicken strips onto bamboo skewers in a serpentine fashion.
• Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
• Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Mix thoroughly then add cayenne pepper.
• Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).
• 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.
• Prepare moderate-hot charcoal coals or preheat a broiler.
• 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.

JAVANESE DINNER

Steps:

• Line up the above ingredients, in given order, in serving bowls on a counter or buffet table. Your guests take a plate and begin building their "dinner" using the rice as the base, sprinking on as much or little of each layer, finishing with a cherry on top! We were always encouraged to try every layer, leaving off no more than 2 in case there is something you are allergic to or just do not like. It is amazing how good this is and fun to make.

JAVA CHICKEN IN COCONUT SAUCE

Steps:

• Purée first 8 ingredients in blender until almost smooth. Transfer purée to small saucepan. Stir over medium-low heat until mixture is aromatic, about 5 minutes. Pour into medium bowl; cool completely. Add chicken to puree; toss to coat. Let stand 1 hour at room temperature or refrigerate up to 4 hours.
• Bring coconut milk, apple slices, lime leaves and lemongrass to boil in heavy large skillet. Reduce heat and simmer until flavors blend and mixture is slightly reduced, about 10 minutes. Add chicken and marinade mixture and simmer until chicken is cooked through, stirring occasionally, about 13 minutes. Season to taste with salt and pepper. Stir in lemon juice. Discard lime leaves and lemongrass. Transfer chicken mixture to bowl. Sprinkle with parsley and serve.

JAVA CHICKEN

Steps:

• Heat a sauté pan over medium flame, add oil, and sauté onion until transparent, about 8 minutes.
• Add the minced garlic and sauté for 1 minute, then add the coffee, brown sugar, vinegar, mustard, salt, and pepper (I like using tricolor rather than plain black pepper) and allow it to come to a boil.
• Reduce the temperature to low and let the mixture simmer for 10 minutes; remove from heat, pour into a glass bowl, cover loosely with paper or cloth towel, and set in the refrigerator to let cool.
• Place the chicken breasts in a Ziplog bag (or plastic container, in a single layer) and add the cooled marinade. Secure closed and refrigerate for 8 hours or overnight, turning/moving the breasts in the container at least once.
• Drain marinade from the chicken; set aside and reserve marinade.
• Using an indoor grill or over medium-hot coals, grill the chicken, covered, for about 20 minutes, turning once, until the juices run clear when pierced (breasts can also be broiled if grilling is unavailable, a Foreman Grill also works well).
• While the chicken is cooking, pour the reserved marinade into a small saucepan and, over medium heat, bring it to a boil.
• Reduce the temperature to medium-low and simmer the marinade for 10 minutes to make the sauce, until thickened. Do NOT serve the marinade without cooking it first! It must be cooked to be safe.
• When marinade has been cooked as the sauce, pour it over the completed chicken before serving.
• Serve with rice, wild rice, or orzo pasta, along with vegetables and a salad.
• Note: If you want to reduce the carbs for diabetic or lower carb eating, substitute heat-stable brown sugar substitute for the regular brown sugar.