Coconut Milk Chicken
Ingredients
- 600 gWhite chicken (cut into cubes)
- 400 mlCoconut milk
- 1 pcYellow onion (sliced)
- 1 pcRed bell pepper (sliced into strips)
- 2 pcGarlic (minced)
- 2 tbspPeanut oil
- 2 tbspsoy sauce
- 1 tspGinger ground
- 20 gFresh ginger (peeled and grated)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The sauce might thicken when cold but will loosen up when gently reheated.
