Sautéed Chicken with Coconut Milk and Ginger

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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 simmered in fragrant coconut milk infused with fresh ginger and garlic, delivering a comforting Filipino-inspired dish. This Filipino-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, 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 450 calories and feeds 4, 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: 10 min Cook: 35 min Serves 4 Filipino cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (about 2 pounds) bone-in chicken thighs
2 tbsp fresh ginger, sliced thin
4 garlic cloves, minced
1 1/2 cups coconut milk
1 medium onion, sliced
2 tbsp vegetable oil
2 tbsp fish sauce
1/2 tsp black pepper
2 stalks green onions, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 4 bone-in chicken thighs skin-side down and cook for 5 minutes until skin is golden and crispy, then flip and cook another 3 minutes.
Step 2: Remove chicken and set aside. In the same skillet, sauté 4 minced garlic cloves, 2 tbsp sliced fresh ginger, and 1 medium sliced onion for 2-3 minutes until fragrant and softened.
Step 3: Return chicken to the skillet and pour in 1 1/2 cups coconut milk and 2 tbsp fish sauce. Season with 1/2 tsp black pepper.
Step 4: Bring to a gentle simmer, reduce heat to low, cover, and cook for 25 minutes until chicken is cooked through and the sauce thickens slightly.
Step 5: Garnish with 2 chopped green onion stalks before serving with steamed rice.