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.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Rinse and pat dry the chicken thighs. Cut each piece into bite-sized portions if desired.

Step 2

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.

Step 3

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.

Step 4

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust the seasoning as needed with more soy sauce, salt, or lime juice.

Step 9

Serve the Indonesian chicken hot over a bed of cooked jasmine rice. Garnish with sliced green onions for a fresh touch.

Nutrition Facts

Serving size	1964.8 grams (1964.8g)

Amount per serving	% Daily Value*
Calories	3137

Total Fat 96.20g	123%
Saturated Fat 22.80g	114%
Polyunsaturated Fat 16.90g
Cholesterol 654mg	218%
Sodium 4004mg	174%
Total Carbohydrate 368.70g	134%
Dietary Fiber 7.10g	25%
Total Sugars 49.80g
Protein 191.30g	383%

Vitamin D 0IU	0%
Calcium 290mg	22%
Iron 20mg	111%
Potassium 2481mg	53%

*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.

Source of Calories

Fat: 27.9%

Protein: 24.6%

Carbs: 47.5%