Sautéed Chicken with Coconut and Ginger

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken pieces simmered in fragrant coconut milk and fresh ginger, a comforting Filipino-inspired dish. This Filipino-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, bone-in and skin-on, coconut milk, fresh ginger, sliced thin 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.

Prep: 15 min Cook: 40 min Serves 5 Filipino cuisine 420 cal/serving

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Ingredients

2 pounds chicken thighs, bone-in and skin-on
1 1/2 cups coconut milk
2 tbsp fresh ginger, sliced thin
4 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

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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.