What's the best way to reheat it?

Warm leftovers gently in a saucepan over low heat. If the sauce is too thick, add a splash of water or coconut milk as it warms. I skip the microwave here, since it can make the chicken tough.

Why did my chicken turn tough?

Chicken turns tough when it stays on the heat too long.

Can I use chicken thighs?

I'd use boneless, skinless chicken thighs as a direct swap for the breasts. They work with the coconut sauce, and the cooking time will be similar.

Why is my coconut sauce thin?

Use full-fat canned coconut milk. During the 5 to 7 minute simmer after the chicken returns to the skillet, the sauce thickens slightly, while light coconut milk comes out much thinner. Cornstarch is already on the chicken, where it gives the pieces a light coating before searing. Keep it at a gentle simmer. I want it thickened slightly, with enough sauce left for the rice.

How spicy is the finished dish?

The listed 1/4 teaspoon of red pepper flakes gives it a mild hit of heat. Adjust that amount to your preferred spice level. I leave it modest when I'm serving the chicken with rice and vegetables.

Creamy Coconut Chicken With Garlic and Ginger

By Lucas MorganOct 10, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

This coconut chicken makes four dinner portions in 30 minutes, and I make it when I want bowls ready to spoon over rice on a busy night. The chicken simmers in a creamy coconut sauce with garlic, ginger, lime, and a small hit of red pepper (I like that little warmth).

I start with a large skillet because the chicken needs room to sit in one layer and brown for 3 to 4 minutes per side, and I don't crowd it if the pan looks full. I sear in batches, then set the chicken aside while the garlic and ginger go into the same pan. The cornstarch gives the chicken a light coating before it hits hot oil.

Garlic and ginger need about 30 seconds over medium heat, until fragrant, before the liquids go in, and then I whisk the sauce smooth and bring it to a gentle simmer. I pull the skillet from the heat when the chicken is cooked through and the sauce has thickened slightly, and I don't reduce it to a heavy gravy.

Serve it immediately over jasmine rice with cilantro on top, and for a fuller plate, steamed broccoli, green beans, sautéed bell peppers, or rice noodles fit alongside the sauce, though I reach for rice when I'm portioning dinner into bowls.

Why you'll love this recipe

It makes four portions when you want dinner divided into bowls without cooking a second main dish.
The skillet comes together in 30 minutes, including 10 minutes of prep and 20 minutes of cooking.
Sear the chicken first, then finish it in the sauce for browned edges.
A large skillet handles the whole recipe, though I cook the chicken in batches if the pan is crowded.
Jasmine rice catches the coconut sauce, with cilantro over the finished bowls.

Instructions

Toss the chicken cubes with the salt, pepper, and cornstarch in a medium bowl until lightly coated.

Heat the coconut oil in a large skillet over medium-high heat. Cook the chicken in a single layer for 3-4 minutes per side, until golden brown, working in batches if needed. Remove the chicken and set it aside.

Reduce the heat to medium and cook the garlic and ginger in the same skillet for about 30 seconds, until fragrant.

Whisk in the coconut milk, soy sauce, lime juice, turmeric, and red pepper flakes until smooth. Bring the sauce to a gentle simmer.

Return the chicken to the skillet and simmer for 5-7 minutes, until the chicken is cooked through and the sauce has thickened slightly.

Serve immediately over jasmine rice and garnish with fresh cilantro.

Creamy Coconut Chicken With Garlic and Ginger

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Dinner Chicken Quick Meals Meal Prep Thai Stovetop

Creamy Coconut Chicken With Garlic and Ginger

Name: Creamy Coconut Chicken With Garlic and Ginger
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes); salt (to taste); pepper (to taste); 1 tbsp cornstarch; 1 tbsp coconut oil; 1 can full-fat coconut milk (13.5-ounce can); 3 cloves garlic (minced); 1 tbsp fresh ginger (grated); 2 tbsp soy sauce; 1 tbsp lime juice; 0.5 tsp turmeric; 0.25 tsp red pepper flakes; fresh cilantro (for garnish)

By Lucas MorganOct 10, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

It makes four portions when you want dinner divided into bowls without cooking a second main dish.
The skillet comes together in 30 minutes, including 10 minutes of prep and 20 minutes of cooking.
Sear the chicken first, then finish it in the sauce for browned edges.
A large skillet handles the whole recipe, though I cook the chicken in batches if the pan is crowded.
Jasmine rice catches the coconut sauce, with cilantro over the finished bowls.

Ingredients

Servings4

•1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
•salt (to taste)
•pepper (to taste)
•1 tbsp cornstarch
•1 tbsp coconut oil
•1 can full-fat coconut milk (13.5-ounce can)
•3 cloves garlic (minced)
•1 tbsp fresh ginger (grated)
•2 tbsp soy sauce
•1 tbsp lime juice
•0.5 tsp turmeric
•0.25 tsp red pepper flakes
•fresh cilantro (for garnish)

Instructions

1
Toss the chicken cubes with the salt, pepper, and cornstarch in a medium bowl until lightly coated.
2
Heat the coconut oil in a large skillet over medium-high heat. Cook the chicken in a single layer for 3-4 minutes per side, until golden brown, working in batches if needed. Remove the chicken and set it aside.
3
Reduce the heat to medium and cook the garlic and ginger in the same skillet for about 30 seconds, until fragrant.
4
Whisk in the coconut milk, soy sauce, lime juice, turmeric, and red pepper flakes until smooth. Bring the sauce to a gentle simmer.
5
Return the chicken to the skillet and simmer for 5-7 minutes, until the chicken is cooked through and the sauce has thickened slightly.
6
Serve immediately over jasmine rice and garnish with fresh cilantro.