Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 small shallot, finely diced
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 tbsp lime juice, freshly squeezed
  • 1/2 tsp red pepper flakes
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp sliced green onions

Instructions:

  1. Pat the chicken pieces dry with a paper towel. Season with salt and pepper.
  2. Heat the oil over medium-high heat in a 12-inch heavy-bottomed skillet until it shimmers. Add chicken in a single layer and cook undisturbed for 3–5 minutes until a mahogany-colored crust forms. Flip and cook for another 3 minutes. Remove chicken from the pan and set aside on a plate.
  3. Lower the heat to medium. In the same pan, add the shallots and cook for 2 minutes until translucent. Stir in the garlic and ginger, cooking for 30–60 seconds until fragrant.
  4. Pour in the coconut milk, soy sauce, and brown sugar. Scrape up the brown bits (fond) from the bottom of the pan. Bring to a gentle simmer.
  5. Return the chicken and any accumulated juices to the skillet. Simmer for 5–7 minutes until the sauce thickens slightly and the chicken reaches an internal temperature of 165°F (74°C).
  6. Remove the pan from heat. Stir in the lime juice and red pepper flakes. Garnish with fresh cilantro and green onions.