Coconut Lemongrass Chicken Skillet (Quick Braise)

Ingredients

• 12 oz boneless skinless chicken thighs
• 13.5 oz coconut milk (full-fat)
• 2 tsp lemongrass
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced(optional)
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp brown sugar(optional)
• 1 tbsp neutral oil(optional)
• 2 tbsp fresh cilantro(optional)

Instructions

1. 1

   Prep (10 minutes): Cut chicken into bite-size pieces. Grate ginger, mince garlic (if using), and measure lemongrass, fish sauce, lime juice, and sugar (if using).

2. 2

   Sear (about 6 minutes): Heat oil in a skillet over medium-high heat. Add chicken and cook, stirring, until lightly browned, about 4–6 minutes.

3. 3

   Quick braise (about 12 minutes): Reduce heat to medium. Stir in lemongrass, ginger, and garlic (if using). Cook 30–60 seconds until fragrant. Pour in coconut milk and add fish sauce (and sugar if using). Simmer, stirring occasionally, until chicken is cooked through and sauce is lightly thickened, about 10–12 minutes.

4. 4

   Finish (about 0–2 minutes): Turn off heat and stir in lime juice. Taste and adjust with a little more fish sauce or lime if needed. Garnish with cilantro and serve.