Creamy Coconut Milk Chicken with Ginger and Red Peppers

Golden brown chicken breast pieces searing in a pan for Creamy Coconut Milk Chicken. (Creamy Coconut Milk Chicken)

FL Recipes

Creamy Coconut Milk Chicken with Ginger and Red Peppers

This Creamy Coconut Milk Chicken features tender, golden-brown seared chicken breast in a thick, opaque ivory sauce flecked with ginger and onions, accented by vibrant red peppers and bursting cherry tomatoes.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 people

Course: Dinner, Main Course

Cuisine: asian-inspired, Dairy-Free

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

Recipe Ingredients

1.5 lbs Chicken Breast 680g, cut into bite-sized pieces
14 oz Full-Fat Coconut Milk 400ml, canned
1 medium White Onion 150g, finely diced
2 tbsp Fresh Ginger 30g, minced
2 small Red Bell Peppers 200g, sliced into strips
1 cup Cherry Tomatoes 150g, halved
2 tbsp Avocado Oil 30ml, for searing
1/2 tsp Dried Red Chili Flakes For garnish
2 whole Scallions Sliced
1/4 cup Fresh Cilantro Leaves only

Equipment

1 Heavy-bottomed Skillet Cast iron or stainless steel preferred
1 Chef's Knife

Method

Searing and Aromatics

Heat oil in skillet. Sear chicken pieces for 3-4 minutes per side until golden-brown. Remove from pan.
Add onions to the pan. Sauté for 5 minutes. Add ginger and cook for 1 minute until fragrant.

Sauce and Finish

Add bell peppers and tomatoes. Cook for 3-4 minutes until softened and slightly bursting.
Pour in coconut milk. Simmer for 5-7 minutes until thickened and opaque ivory.
Return chicken to the pan. Simmer 2 minutes. Garnish with scallions, cilantro, and chili flakes.

Nutrition

Calories: 420kcalProtein: 34gFat: 28gFiber: 3g

Notes

Use full-fat coconut milk for the thickest sauce.
Ensure the pan is hot before adding chicken to get that golden sear.

Keyword Coconut Sauce,Creamy Coconut Milk Chicken,Ginger Chicken

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