Chicken La Tu
Discover the irresistible charm of Chicken La Tu, a tantalizing fusion of bold Southeast Asian flavors and creamy textures. Succulent boneless chicken thighs are seared to golden perfection before simmering in a rich, aromatic sauce of coconut milk, tangy lime juice, savory fish sauce, and a touch of sweet brown sugar. Infused with the warmth of garlic, ginger, and a hint of red chili spice, this dish is elevated by the subtle citrusy notes of bruised lemongrass. Perfectly paired with fluffy jasmine rice, Chicken La Tu is a quick yet elegant dinner option, ready in under 45 minutes and brimming with vibrant, crave-worthy flavors. Ideal for fans of coconut-based recipes and those seeking an easy, flavorful meal that transports the taste buds straight to Southeast Asia.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 piece red chili, sliced
- 2 pieces lemongrass stalks, bruised
- 2 tablespoons vegetable oil
- 2 tablespoons cilantro leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups jasmine rice (for serving)
Instructions
Prepare the chicken thighs by patting them dry with paper towels. Season both sides with salt and pepper.
Heat 2 tablespoons of vegetable oil in a large skillet or sauté pan over medium heat.
Place the chicken thighs into the hot skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic, grated ginger, sliced chili, and bruised lemongrass. Sauté for 1-2 minutes until fragrant.
Reduce the heat to low and stir in the coconut milk, fish sauce, lime juice, and brown sugar. Mix well to combine the flavors.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the chicken simmer gently for 20-25 minutes, or until fully cooked through and tender.
Remove the lemongrass stalks before serving.
Garnish the dish with freshly chopped cilantro leaves.
Serve Chicken La Tu hot with fluffy jasmine rice on the side.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5274 mg | 229% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 28.1 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 181 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
