Indonesian Chicken Hot Pot

Ingredients

• 5 mloil
• 2chicken breast fillets, thinly sliced
• 2 clovesgarlic, crushed
• 5 mlgrated ginger
• 60 gcrunchy peanut butter
• 10 mlcurry powder
• 15 mlMAGGI Sweet Chilli Sauce
• ½lemon, zest grated
• 1 litrewater
• 1 mediumred capsicum, chopped
• 2 packetsMAGGI 2 Minute Noodles Chicken Flavour
• 2green onions (shallots), sliced
• 75 groasted peanuts
• 30 mlchopped coriander leaves

Instructions

1. 1

   Brown the chicken

   Heat the oil in a large saucepan over high heat. Add the chicken and brown it well, then remove it from the pan.

2. 2

   Make the broth

   Return the saucepan to medium heat. Add the garlic and ginger and cook for 1 minute. Stir in the peanut butter, curry powder, MAGGI Sweet Chilli Sauce, lemon zest and water, then bring to the boil. Add the chicken and capsicum and simmer for 2 minutes.

3. 3

   Add the noodles

   Break the MAGGI 2 Minute Noodles into the pan and add them with the flavour sachet. Simmer for a further 2 minutes, stirring occasionally.

4. 4

   Finish and serve

   Stir in the green onions, peanuts and coriander leaves, then serve immediately.

What is Indonesian chicken hot pot?

This is a quick, noodle-based hot pot with chicken, vegetables and a savoury broth enriched with peanut butter and curry powder. The recipe’s name points to Indonesian-inspired flavours, but the method is a simple one-pan home-cooking approach rather than a traditional regional hot pot.

Peanut butter gives the broth body, while sweet chilli sauce and lemon zest bring sweetness and brightness. Instant noodles make it a practical meal for a busy evening.

Nutrition and macros by portion

The nutrition label shows one serving as written: 713 calories, 50g protein, 33g carbs, 42g fat.

The noodles and sweet chilli sauce contribute much of the carbohydrate, while peanut butter, roasted peanuts and oil account for much of the fat. Chicken provides most of the protein, with further protein from the peanuts. To balance the bowl, serve it with extra non-starchy vegetables such as leafy greens.

Building the peanut broth

Peanut butter: Stir it into the water with the seasonings so it disperses into the broth. Crunchy peanut butter also adds small pieces of nut through the soup.

Curry and chilli: Curry powder brings warmth, and sweet chilli sauce supplies a sweet-spicy note. Lemon zest adds fragrance without making the broth too sharp.

Browning the chicken

Hot pan: Brown the thinly sliced chicken over high heat before setting it aside. This gives the meat colour before it finishes cooking in the broth.

Keep it moving: Once the garlic and ginger go into the pan, cook them for just 1 minute. This softens their raw edge while helping prevent them from catching.

Getting the texture right

Noodles: Add them only after the chicken and capsicum have simmered for 2 minutes. The recipe gives the noodles a further 2 minutes in the broth, with occasional stirring.

Finish: Green onions, roasted peanuts and coriander go in at the end. Stir them through and serve straight away for a contrast of soft noodles and crunchy toppings.

Timing the meal

The recipe’s stated total time is 20 minutes, with the main cooking stages kept short. Have the vegetables and finishing ingredients ready before you begin so they can go into the pan when needed.

The chicken is returned to the broth before the noodles are added, giving it time to simmer before the final stage. Follow the stated timings and check that the chicken is cooked through before serving.

What to serve alongside

This hot pot is designed to be served as a complete bowl, with chicken, noodles and capsicum in the broth. For a fresh contrast, you could serve it with a simple side of leafy greens or steamed vegetables.

The peanuts and coriander are part of the recipe’s finish, so add them just before serving. Extra lemon can be offered at the table for anyone who wants a brighter taste.

Recipe notes & tips

• Slice the chicken thinly so it browns quickly and cooks through during the short simmer.
• Measure the water before starting so the broth is ready to bring to the boil without delay.
• Stir the peanut butter into the broth well to help it blend evenly.
• Break the noodles into manageable pieces before adding them to the pan.
• Serve as soon as the noodles have simmered for 2 minutes to keep their texture from softening further.

Variations

• Add greens: Stir in a handful of spinach with the noodles so it wilts in the hot broth.
• Bring more heat: Add sliced fresh chilli to the garlic and ginger as they cook.
• Use lime: Replace the lemon zest with finely grated lime zest for a different citrus note.
• Try another vegetable: Swap the capsicum for sliced mushrooms, adding them with the chicken.
• Make it less crunchy: Use smooth peanut butter instead of crunchy peanut butter.

Common mistakes to avoid

• Crowding the pan: Brown the chicken in batches if the saucepan is too small, so it colours rather than steams.
• Cooking the aromatics too long: Keep the garlic and ginger to 1 minute over medium heat to help prevent burning.
• Adding noodles too early: Wait until the chicken and capsicum have simmered for 2 minutes before adding them.
• Overcooking the noodles: Simmer them for the stated further 2 minutes and serve immediately.
• Skipping the stir: Stir occasionally as the noodles cook so they heat more evenly in the broth.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat gently in a saucepan until piping hot; the noodles will absorb broth and soften as they stand, so add a little water if needed.

Frequently asked questions