Ginger Chicken with Coconut Milk
This creamy Ginger Chicken with Coconut Milk combines fresh ginger and rich coconut milk for a delightful, high-protein, low-carb meal perfect for busy families.
Ingredients
Main Ingredients
- 4 pieces Chicken breasts Lean protein filling and satisfying.
- 1 can Coconut milk Creamy, rich flavor that makes this dish special.
- 2 tablespoons Soy sauce Enhances umami and depth in taste.
- 1 teaspoon Kosher salt Balances flavors across the dish.
- 2 cups Cooked rice Hearty base to soak up all the delicious sauce.
Vegetables & Aromatics
- 1 medium Yellow onion Builds the foundational base of flavor.
- 1 medium Red bell pepper Sweet and crunchy addition, great for color.
- 2 tablespoons Olive oil For sautéing and enriching flavor.
- 2 tablespoons Fresh ginger Provides warmth and a zesty kick.
- 1 medium Jalapenos Infuse a mild heat for added flavor.
- 1 stalk Green onion For a fresh garnish that pops.
- 1-2 pieces Serrano or Thai chili peppers Extra spice for those who like a kick.
Optional Garnishes
- to taste Fresh cilantro Adds brightness to the dish.
- to taste Crushed peanuts or toasted coconut flakes For added crunch and texture.
Instructions
Preparation
- Chop the onion, red bell pepper, and chicken into bite-sized pieces.
- Slice the ginger thinly and chop the jalapenos, adjusting the amount for your heat preference.
- Gather your spices and coconut milk, ensuring everything is within reach for easy cooking.
Cooking
- In a large skillet, heat the olive oil over medium heat (about 350°F or 175°C).
- Add the chopped onions and sauté until translucent (approximately 3 minutes).
- Stir in the ginger and jalapenos, cooking for another minute until fragrant.
- Add the chicken pieces, ensuring they are evenly coated with the onion mixture. Cook until just browned (5-7 minutes).
- Pour in the coconut milk and soy sauce, then sprinkle in the kosher salt. Bring to a gentle simmer for 10 minutes.
Serving
- Once the chicken is fully cooked and the sauce has thickened slightly, remove from heat.
- Serve the ginger chicken over a bed of cooked rice, spooning the rich sauce on top.
- Garnish the dish with chopped green onion and sliced serrano or Thai chili peppers for that extra pop of flavor.
Notes
For the best results, marinate the chicken for an hour in soy sauce and ginger. Leftovers can be stored in airtight containers and will stay fresh for a few days in the fridge.