Sautéed Chicken with Coconut Milk and Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken simmered in fragrant coconut milk infused with fresh ginger and garlic, delivering a comforting Filipino-inspired dish. This filipino-inspired chicken ready in about 45 minutes pairs (about 2 pounds) 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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Garnish with 2 chopped green onion stalks before serving with steamed rice.

Frequently asked questions

How long does Sautéed Chicken with Coconut Milk and Ginger take to make?

Total time is about 45 minutes (10 min prep + 35 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 Milk 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 fresh ginger, sliced thin from drying out.

Can I substitute ingredients in Sautéed Chicken with Coconut Milk 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 Milk and Ginger for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Milk 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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