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Coconut Ginger Chicken Vegetables

Coconut Ginger Chicken Vegetables

The ultimate comfort food, Coconut Ginger Chicken Vegetables combines tender chicken with vibrant vegetables and a creamy coconut sauce. Perfect for a cozy dinner, this easy weeknight dinner will have everyone asking for seconds!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4 cloves garlic minced
  • 2 inch cube ginger minced
  • 1 small onion chopped
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 pieces chicken breasts cut into 1 1/2 inch cubes
  • 1 can coconut milk
  • 1 cup chicken broth
  • 1 can baby corn
  • 1 can green beans
  • 1 tablespoon cornstarch
  • ½ teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1½ teaspoons ground turmeric
  • 1 teaspoon salt

Equipment

  • Whisk
  • Chef's Knife
  • Wooden Spoon
  • Blender

Method
 

  1. Combine the garlic, ginger, and spices from your spice blend together in a bowl and set aside.
  2. In a large stew pot, heat the olive oil over medium heat. Add the butter and let it melt.
  3. Add the minced garlic, ginger, and chopped onion. Sauté until the onion is translucent.
  4. Add the spice blend to the pot and stir to combine. Let it cook for a minute.
  5. Add the cubed chicken breasts and cook until no longer pink, about five to seven minutes.
  6. Pour in the coconut milk and chicken broth. Make sure it covers the chicken.
  7. Drain the baby corn and green beans. Cut the baby corn into halves or thirds.
  8. Add the drained baby corn and green beans to the pot and stir.
  9. Whisk the cornstarch with a bit of broth from the pot and add to the mixture.
  10. Cover the pot and cook for another 20 to 30 minutes, ensuring the chicken is tender.