Indonesian Chicken

This is what we had for dinner tonight. It's different, if you are looking for something different--Dillon and I always are. We love to try new foods. This is a slightly spicy (not too much--you control it) peanut dish. Found (as a lot of mine are) on Allrecipes.com.


Ingredients:
1 cup uncooked long grain white rice (I love basmati rice, so that's what I use)
2 cups water
1 pound fresh green beans, trimmed and snapped
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into chunks
1 1/2 cups chicken broth
2/3 cup smooth peanut butter
4 teaspoons honey
2 tablespoons soy sauce
2 teaspoons red chile paste (or hot sauce, although red chile paste is better)
3 tablespoons lemon juice
3-4 green onions, thinly sliced
chopped peanuts (optional--you can see in the picture I was too lazy to chop ours)

Directions:
Cook rice according to directions with rice. Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.

Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear (note: I really like it better if you marinate the chicken for a couple hours in the oil and lemon juice it calls for, plus a little garlic--makes it more tender and more flavorful).

Mix the chicken broth, peanut butter, honey, soy sauce, chile paste (another note: I did not like the tabasco sauce when I tried to sub that in!), lemon juice in a saucepan over medium heat. Cook and stir until slightly thickened--you might have to let it come close to boiling to thicken. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.