Kitchen notes · a little help before you start
Coconut Ginger Chicken and Vegetables
Coconut and ginger give this chicken a warm, fragrant sauce with plenty to enjoy around the tender pieces. Baby corn adds a gentle sweetness beside the green beans. A generous spoonful of sauce carries the spices through the vegetables as well as the chicken.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Original yield
- Serves 6
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Mix the spice blend
Combine the ground spices before you heat the pot so they can be added together to the aromatics.
2. Cook chicken on all sides
Turn the chicken pieces through the spiced aromatics until no longer pink before adding the liquids.
3. Smooth the cornstarch
Whisk cornstarch with a little broth from the pot before stirring it back into the chicken.
Get to know the ingredients
Chicken
Cut the chicken breasts into the specified cubes so they can cook evenly among the aromatics.
Baby corn
Drain the canned baby corn and cut the cobs in halves or thirds before adding them.
Green beans
Drain the canned green beans before they join the coconut sauce and chopped baby corn.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Coconut Ginger Chicken and Vegetables
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish the covered simmer
Keep the pot covered for its final cook until the chicken is cooked thoroughly through the sauce.
A little more help as you go
Enough liquid to cover
Add more chicken broth if needed so the coconut milk and broth cover the chicken pieces.
Garlic and ginger first
Stir the garlic, ginger and onion in the hot oil and butter before adding the spice mixture.
A few questions you might have
Can I add other vegetables?
Yes, other vegetables of your choice are allowed at the stage when the beans and corn join.
Does the chicken simmer uncovered?
Cover the pot after adding vegetables and cornstarch for the final thorough cooking stage.
Do the canned vegetables go in with their liquid?
Drain both the green beans and baby corn before adding them to the coconut chicken.
When does the coconut milk go in?
Add it after the chicken has cooked on all sides, together with the chicken broth.
Is the ginger left in large pieces?
Mince the ginger before it cooks with the garlic and onion at the beginning.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
