Coconut Ginger Chicken

By Mark Bittman

Coconut Ginger Chicken
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
30 minutes
Rating
4(531)
Comments
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With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Featured in: Simple Chicken Recipes

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Ingredients

  • Chicken breasts
  • Shredded coconut
  • Coconut milk
  • Ginger
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a dry skillet, toast .25 cup shredded coconut.

  2. Step 2

    Put the chicken, .5 cup coconut milk, .5 cup water and 1 tablespoon freshly grated ginger in another pan.

  3. Step 3

    When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.

  4. Step 4

    Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.

  5. Step 5

    Lower heat and return the chicken to the pan to reheat and coat with sauce.

  6. Step 6

    Garnish: The toasted coconut.

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Ratings

4 out of 5
531 user ratings
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Comments

Hilary

I used unsweetened, and would probably add lemon grass or tamarind, and a couple of dried chiles, to make it even more savory.

SuAyres

Is the coconut sweetened or unsweetened, Mr Bittman's? You did not specify.

Gillian

Add chunks of red pepper and fresh beans to the simmering broth about three minutes before you're ready to serve. Colourful and tasty!

liz

I used chicken thighs with skin on, browned the chicken first and Added salt and pepper to chicken while browning. Then added mixture of coconut cream, water and ginger. Added salt to liquid mixture as suggested. However, In the end, most of the liquid evaporated so nothing left for sauce. I would double liquid mixture and add more ginger plus the extra salt.

Patty’s place

Would be nice over noodles. I’ll try lemon grass too next time. Cilantro was a nice addition . Toasted coconut was delicious on top !

very bland

I ended up adding: salt, pepper, lime, garlic powder, sugar, chili oil and soy sauce to give it some flavor and that ended up being delicious. I also removed the chicken and cooked that in a separate pan, but added bok choy to the sauce to wilt.

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