Easy Indonesian Chicken
Indulge in the rich, aromatic flavors of Southeast Asia with this Easy Indonesian Chicken recipe, a quick and flavorful dish perfect for busy weeknights. Tender, bite-sized chicken thighs are marinated in a mouthwatering blend of garlic, ginger, kecap manis (sweet soy sauce), lime juice, turmeric, and coriander, then simmered in creamy coconut milk for a luscious, velvety sauce. This one-pan wonder comes together in just 40 minutes, making it an ideal choice for those craving a comforting homemade meal. Serve it over fluffy jasmine rice and garnish with crisp green onions for a vibrant finish. Perfectly balanced with savory, sweet, and tangy notes, this recipe is your gateway to exploring Indonesian cuisine at home.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Sweet soy sauce (kecap manis)
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions (sliced, for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Rinse and pat dry the chicken thighs. Cut each piece into bite-sized portions if desired.
In a mixing bowl, combine the minced garlic, grated ginger, sweet soy sauce (kecap manis), soy sauce, lime juice, brown sugar, turmeric, coriander, salt, and black pepper. Mix well to create a marinade.
Add the chicken pieces to the bowl and toss to coat them evenly with the marinade. Let the chicken marinate for at least 15 minutes or up to 1 hour in the refrigerator for deeper flavor.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet in a single layer. Cook for 4-5 minutes on each side until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, pour in the coconut milk and any remaining marinade. Bring the mixture to a gentle simmer, scraping the bottom of the skillet to incorporate any browned bits.
Return the cooked chicken to the skillet and toss it in the coconut milk sauce. Simmer for another 5-7 minutes until the sauce thickens slightly and coats the chicken.
Taste and adjust the seasoning as needed with more soy sauce, salt, or lime juice.
Serve the Indonesian chicken hot over a bed of cooked jasmine rice. Garnish with sliced green onions for a fresh touch.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 13.4 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 595 mg | 13% | |
*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.
