Chicken Mon
Indulge in the rich, aromatic flavors of Chicken Mon, a vibrant dish that combines crispy, golden chicken thighs with a luscious coconut milk sauce infused with garlic, ginger, turmeric, and a touch of red chili for subtle heat. This easy-to-follow recipe delivers bold Southeast Asian-inspired flavors with ingredients like fish sauce, lime juice, and brown sugar, creating a perfectly balanced sauce that clings to the tender chicken. Served atop a bed of fluffy rice, this dish is garnished with fresh cilantro and scallions for a refreshing finish. With just 20 minutes of prep and 40 minutes of cooking, Chicken Mon is the ultimate one-skillet meal that transforms everyday ingredients into an exotic, restaurant-quality experience. Perfect for weeknight dinners or entertaining guests, this dish is a flavorful journey in every bite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in and skin-on
- 1 cup Coconut milk
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 pieces Shallots, finely chopped
- 1 piece Red chili, finely sliced
- 2 tablespoons Lime juice
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Brown sugar
- 1 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Scallions, chopped
- 4 cups Cooked rice, for serving
Instructions
Pat the chicken thighs dry with paper towels, and season both sides with salt and pepper.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Place the chicken thighs, skin-side down, in the skillet. Cook for 5-7 minutes or until the skin is golden and crispy. Flip and cook the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium, and sauté the minced garlic, grated ginger, chopped shallots, and sliced red chili until fragrant, about 2-3 minutes.
Add the turmeric powder, fish sauce, soy sauce, lime juice, brown sugar, and coconut milk into the skillet. Stir well to combine.
Return the chicken thighs to the skillet, skin-side up. Spoon the sauce over the chicken and let it simmer over low heat for 25-30 minutes, or until the chicken is tender and cooked through, and the sauce has thickened slightly.
Adjust seasoning with additional fish sauce or lime juice if needed.
Garnish the dish with fresh cilantro and scallions before serving.
Serve the Chicken Mon hot with cooked rice to soak up the delicious coconut sauce.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 7.8 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 511 mg | 11% | |
*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.
