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Coconut Ginger Chicken & Vegetables

This Coconut Ginger Chicken & Vegetables is a tropical delight! Creamy coconut milk and vibrant veggies make for an aromatic, satisfying dish!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Coconut, Comfort Food, Easy
Servings: 4 servings

Ingredients

  • 4 cloves garlic (minced)
  • 2 inch ginger (minced)
  • 1 small onion (chopped)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 pieces 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

Instructions

  • Begin by mincing the garlic and ginger, chopping the onion, and cutting the chicken breasts into 1 1/2 inch cubes. This prep work ensures that everything cooks evenly and quickly.
  • In a large skillet or wok, heat the olive oil and butter over medium heat. Once the butter has melted, add the minced garlic, ginger, and chopped onion. Sauté for about 3-4 minutes, or until the onions are translucent and fragrant.
  • Add the cubed chicken to the skillet. Season with salt, ground pepper, cumin, coriander, and turmeric. Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  • Pour in the can of coconut milk and the chicken broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, 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 minutes, until the vegetables are heated through.
  • In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry. Slowly pour the slurry into the skillet while stirring continuously. Cook for an additional 2-3 minutes until the sauce thickens to your desired consistency.
  • Once everything is cooked, taste and adjust seasoning if needed. Serve the Coconut Ginger Chicken & Vegetables over rice or with crusty bread. Garnish with fresh herbs like cilantro or parsley for an extra pop of flavor.

Equipment

  • Large skillet or wok
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • For a heartier dish, add seasonal vegetables like butternut squash or sweet potatoes.
  • This recipe is great for meal prep and can be stored in the fridge for up to 4 days.
  • If you prefer a milder dish, reduce the amount of ground pepper.