Imagine a dish that brings the warmth of ginger and the creaminess of coconut milk together in a vibrant, colorful medley of chicken and vegetables. That’s exactly what this Coconut Ginger Chicken & Vegetables delivers. It’s a delightful recipe that’s not only easy to prepare but also packed with flavor. This dish is perfect for a weeknight dinner or for impressing guests at your next dinner party. With its aromatic spices and rich textures, you’ll find it hard to resist going back for seconds!
Why This Coconut Ginger Chicken & Vegetables Stands Out
This Coconut Ginger Chicken & Vegetables recipe stands out for several reasons. First, the combination of ginger and garlic infuses the chicken with an incredible depth of flavor. The coconut milk adds a creamy richness that balances the spices perfectly. Additionally, the colorful assortment of vegetables like baby corn and green beans not only enhances the dish visually but also adds nutritional value. Whether you are looking for a comforting meal or something a little more exotic, this dish ticks all the boxes.
What Goes In
To create this delightful Coconut Ginger Chicken & Vegetables, you’ll need the following ingredients:
- 4 cloves garlic (minced)
- 2-inch cube of ginger (minced)
- 1 small onion (chopped)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 chicken breasts (cut into 1 1/2 inch cubes)
- 1 can coconut milk
- 1 cup chicken broth
- 1 can baby corn
- 1 can green beans
- 1 tablespoon cornstarch
- 1 teaspoon ground pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon salt
Toolbox for This Recipe
Make sure you have these essential tools on hand before you start cooking:
- Large skillet or sauté pan for cooking
- Cutting board and knife for chopping vegetables
- Measuring cups and spoons for precise measurements
- Wooden spoon or spatula for stirring
- Mixing bowl for combining ingredients
Coconut Ginger Chicken & Vegetables: How It’s Done
Let’s dive into the step-by-step process to create this delicious dish.
Step 1: Prepare the Ingredients
Start by mincing the garlic and ginger. Chop the onion and cut the chicken breasts into 1 1/2 inch cubes. Having everything prepped will make the cooking process smoother.
Step 2: Sauté the Aromatics
In a large skillet, heat the olive oil and butter over medium heat. Once melted, add the minced garlic, ginger, and chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
Step 3: Cook the Chicken
Add the cubed chicken to the skillet. Sprinkle with salt, ground pepper, cumin, coriander, and turmeric. Stir well to coat the chicken evenly with the spices. Cook for about 6-8 minutes, stirring occasionally, until the chicken is browned on all sides.
Step 4: Add the Coconut Milk and Broth
Pour in the can of coconut milk and the cup of chicken broth, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
Step 5: Incorporate the Vegetables
Add the baby corn and green beans to the skillet. Stir to combine and let everything simmer for an additional 5-7 minutes, or until the vegetables are heated through and tender.
Step 6: Thicken the Sauce
In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Slowly pour this slurry into the skillet while stirring to thicken the sauce. Allow it to simmer for a few more minutes until the sauce reaches your desired consistency.
How to Make It Lighter
If you’re looking to lighten this Coconut Ginger Chicken & Vegetables recipe, consider the following tips:
- Use skinless chicken breasts to reduce fat.
- Replace the butter with a little more olive oil.
- Choose light coconut milk for a lower-calorie option.
- Add more vegetables to increase fiber and volume without extra calories.
Chef’s Notes
- Feel free to customize the vegetables based on what you have on hand or your personal preferences.
- For added heat, consider incorporating red pepper flakes or diced chili peppers.
- This dish pairs beautifully with rice or quinoa to soak up all that delicious sauce.
- If you love the flavors of coconut, you might also enjoy One Skillet Filipino Coconut Adobo Chicken, which uses similar ingredients.
Store, Freeze & Reheat
This Coconut Ginger Chicken & Vegetables can be stored in an airtight container in the refrigerator for up to 3 days. If you want to prepare it in advance, consider freezing the dish. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. To reheat, simply thaw overnight in the fridge and warm in a skillet over low heat until heated through. You can also pop it in the microwave for a quicker option.
Popular Questions
Can I substitute the chicken for another protein?
Absolutely! You can use shrimp, tofu, or even chickpeas if you’re looking for a vegetarian option. Just adjust the cooking times accordingly.
What can I serve with Coconut Ginger Chicken & Vegetables?
This dish pairs well with steamed rice, quinoa, or even cauliflower rice for a lower-carb option. You could also serve it with a side salad for added crunch.
Is this dish spicy?
This Coconut Ginger Chicken & Vegetables has a mild spice level due to the ginger and spices used. If you prefer a spicier dish, feel free to add more spices or fresh chili peppers.
Can I use fresh vegetables instead of canned?
Yes, fresh vegetables work wonderfully! Just make sure to adjust the cooking time to ensure they are cooked to your liking.
If you enjoyed this recipe, you might want to explore more delicious options like:
Serve & Enjoy
Now that your Coconut Ginger Chicken & Vegetables is ready, serve it hot in bowls, garnished with fresh herbs if desired. Enjoy the rich, creamy flavors alongside your favorite sides, and relish the combination of spices and textures. This dish is not just a meal; it’s an experience that brings comfort and satisfaction with every bite. Gather your loved ones around the table, and watch as they savor each mouthful of this delightful creation. Enjoy!
Coconut Ginger Chicken & Vegetables
Ingredients
Equipment
Method
- Start by mincing the garlic and ginger. Chop the onion and cut the chicken breasts into 1 1/2 inch cubes. Having everything prepped will make the cooking process smoother.
- In a large skillet, heat the olive oil and butter over medium heat. Once melted, add the minced garlic, ginger, and chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add the cubed chicken to the skillet. Sprinkle with salt, ground pepper, cumin, coriander, and turmeric. Stir well to coat the chicken evenly with the spices. Cook for about 6-8 minutes, stirring occasionally, until the chicken is browned on all sides.
- Pour in the can of coconut milk and the cup of chicken broth, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Add the baby corn and green beans to the skillet. Stir to combine and let everything simmer for an additional 5-7 minutes, or until the vegetables are heated through and tender.
- In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Slowly pour this slurry into the skillet while stirring to thicken the sauce. Allow it to simmer for a few more minutes until the sauce reaches your desired consistency.
Notes
- Feel free to customize the vegetables based on what you have on hand or your personal preferences.
- For added heat, consider incorporating red pepper flakes or diced chili peppers.
- This dish pairs beautifully with rice or quinoa to soak up all that delicious sauce.
