Sautéed Chicken with Coconut and Ginger
Juicy chicken pieces simmered in fragrant coconut milk and fresh ginger, a comforting Filipino-inspired dish. This filipino-inspired chicken ready in about 55 minutes pairs coconut milk, fresh ginger, sliced thin, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pounds chicken thighs, bone-in and skin-on
- 1 1/2 cups coconut milk
- 2 tbsp fresh ginger, sliced thin
- 4 cloves garlic cloves, minced
- 1 medium onion, sliced
- 2 tbsp fish sauce
- 2 tbsp vegetable oil
- 1/2 cup water
- 1/2 tsp black pepper
- to taste salt
- 2 tbsp green onions, sliced for garnish
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 4 minced garlic cloves and 2 tablespoons thinly sliced fresh ginger; sauté for 1-2 minutes until fragrant.
- Step 2: Add 2 pounds bone-in, skin-on chicken thighs, skin side down, and cook for 6-7 minutes until skin is golden brown. Flip and cook an additional 5 minutes.
- Step 3: Add 1 sliced medium onion and sauté for 2 minutes until translucent.
- Step 4: Pour in 1 1/2 cups coconut milk and 1/2 cup water, then season with 2 tablespoons fish sauce, 1/2 teaspoon black pepper, and salt to taste. Bring to a gentle simmer, cover, and cook on low heat for 25 minutes until chicken is cooked through and sauce thickens slightly.
- Step 5: Garnish with 2 tablespoons sliced green onions and serve warm with steamed rice.
Frequently asked questions
How long does Sautéed Chicken with Coconut and Ginger take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Chicken with Coconut and Ginger?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Sautéed Chicken with Coconut and Ginger?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Chicken with Coconut and Ginger for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Chicken with Coconut and Ginger?
Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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