If you’re looking to elevate your weeknight dinners with an exotic twist, this Ina Garten Indonesian Chicken recipe is a must-try. Bursting with aromatic spices and a creamy peanut sauce, it’s a dish that will transport your taste buds straight to Indonesia.
You’ll love how easy it is to prepare this flavorful Indonesian chicken, bringing together authentic ingredients in a simple stovetop recipe that anyone can master.
Why You’ll Love This Recipe
- Rich, authentic Indonesian flavors with a creamy peanut sauce
- Simple stovetop method requiring minimal ingredients and time
- Perfectly tender chicken with a sweet and savory glaze
- Great for meal prep or family dinners
- Pairs beautifully with rice or noodles for a complete meal
Ingredients
Here’s what you’ll need to make this delicious Ina Garten Indonesian Chicken. Make sure to have these on hand before you start cooking.
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp lime juice
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 1 cup coconut milk
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
- Cooked jasmine rice for serving
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Calories: Approximately 420 per serving
How to Make Ina Garten Indonesian Chicken
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- Add the chopped onion and cook for 3-4 minutes until translucent and fragrant.
- Stir in the garlic and ginger, cooking for 1 minute until aromatic.
- Add the chicken pieces to the skillet and cook, stirring occasionally, until browned on all sides and cooked through, about 8-10 minutes.
- In a small bowl, whisk together peanut butter, soy sauce, brown sugar, lime juice, crushed red pepper flakes, and coconut milk until smooth.
- Pour the peanut sauce over the chicken in the skillet, stirring well to coat. Reduce heat to medium-low and simmer for 7-10 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
- Remove from heat and stir in chopped cilantro.
- Serve the Indonesian chicken hot over cooked jasmine rice, garnished with extra cilantro and chopped roasted peanuts for crunch.
Tips for the Best Results
- Use chicken thighs for juicier, more flavorful meat that stays tender during cooking.
- If you prefer a milder dish, reduce or omit the crushed red pepper flakes.
- Fresh ginger and garlic are key to authentic flavor; don’t substitute with powders if possible.
- Simmer the sauce gently to avoid burning the peanut butter and to develop a creamy texture.
- Make extra sauce and drizzle it over steamed vegetables or noodles for a tasty side.
Storage and Reheating
Store leftover Indonesian chicken in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making leftovers even more delicious.
To reheat, warm gently in a skillet over medium-low heat, adding a splash of water or coconut milk if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but it may cook faster and be less juicy. Be careful not to overcook to keep it tender.
Is this recipe spicy?
The recipe has a mild to moderate heat level from crushed red pepper flakes, which you can adjust to your taste or omit for no spice.
Can I make this recipe dairy-free?
Absolutely! This recipe is naturally dairy-free since it uses coconut milk instead of cream, making it suitable for dairy-free diets.
What can I serve with Indonesian chicken?
This chicken pairs wonderfully with jasmine rice, steamed vegetables, or noodles. It also works well with a fresh cucumber salad to balance the rich sauce.
