Sautéed Chicken with Coconut-Vinegar Sauce

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender chicken thighs simmered in a fragrant coconut milk and vinegar base with garlic and bay leaves, finished with a hint of calamansi for brightness. This Filipino recipe, ready in about 40 minutes, pairs bone-in chicken thighs, coconut milk, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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

• 12 oz bone-in chicken thighs
• 1/2 cup coconut milk
• 2 tbsp white vinegar
• 3 cloves, minced garlic
• 2 bay leaves
• 1 tbsp calamansi juice
• 1 tsp fish sauce
• 1 tbsp coconut oil
• 2 tbsp, sliced green onions

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Instructions

1. Step 1: Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add 12 oz bone-in chicken thighs, skin-side down, and cook for 5 minutes until golden brown, then flip and cook 3 more minutes.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Pour in 1/2 cup coconut milk, 2 tbsp white vinegar, and 2 bay leaves, then add 1 tsp fish sauce. Simmer uncovered for 20 minutes, turning chicken occasionally, until sauce thickens and chicken is cooked through.
4. Step 4: Remove chicken and bay leaves. Stir in 1 tbsp calamansi juice and 2 tbsp sliced green onions. Return chicken to the skillet to coat and heat through for 1 minute.