Coconut Milk Chicken

Tender chicken pieces coated in a creamy, glossy ivory sauce. The sweetness of the coconut is balanced by the depth of soy sauce and the warmth of ginger.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 490
• Protein: 35 g
• Carbs: 12 g
• Fat: 33 g

Ingredients

• 600 g White chicken ( cut into cubes )
• 400 ml Coconut milk
• 1 piece Yellow onion ( sliced )
• 1 piece Red bell pepper ( sliced into strips )
• 2 piece Garlic ( minced )
• 2 tbsp Peanut oil
• 2 tbsp soy sauce
• 1 tsp Ginger ground
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Garnish preparation

   Thinly slice the yellow onion and red bell pepper. Finely chop the garlic. Grate the fresh ginger. Cut the chicken breast into regular 3 cm cubes for even cooking.

2. Searing the chicken

   Heat the peanut oil in a wok or large skillet. When the oil starts to smoke slightly, add the chicken. Sear over high heat until a golden crust forms on each side.

3. Cooking the vegetables

   Add the onions and bell peppers. Sauté them without excessive browning. They should remain slightly firm. Stir in the garlic, fresh ginger, and ground ginger at the end of cooking to avoid burning them.

4. Binding and reduction

   Pour in the coconut milk and soy sauce. Bring to a simmer. Let reduce over medium heat until the sauce coats the spoon and becomes syrupy.

Chef's tips

• Don't overcrowd the wok: if you have too much chicken, cook it in two batches so it sears instead of boiling in its own juices.
• Soy sauce is already quite salty, always taste before adding more salt.

Storage

Keeps for 3 days in the fridge in an airtight container. The sauce might thicken when cold but will loosen up when gently reheated.