Description

Craving a quick, deeply flavorful dish that’s both comforting and vibrant? Fragrant Coconut Chicken and Sweet Potato, created by Kay Chun, combines ground chicken, tender sweet potatoes, and a creamy coconut milk sauce infused with scallions, garlic, and ginger

Ingredients

Scale

Fragrant Coconut Chicken and Sweet Potato uses simple ingredients for a bold, aromatic result. Here’s what you’ll need for 4 servings:

3 tablespoons neutral oil (e.g., canola or safflower): For cooking sweet potatoes and chicken.
1 medium sweet potato, peeled and diced into ¼-inch pieces: Adds sweet, hearty texture.
Salt and black pepper: Seasons the dish.
½ cup thinly sliced scallions, plus more for garnish: Provides fresh, oniony flavor.
3 garlic cloves, minced: Adds savory depth.
1 tablespoon minced fresh ginger: Brings warm, zesty notes.
1 pound ground chicken (preferably dark meat): Quick-cooking, flavorful protein.
1 cup unsweetened full-fat coconut milk: Creates a creamy, rich sauce.
4 cups (4 ounces) baby spinach: Adds vibrant greens.
2 tablespoons lime juice: Brightens and balances the sauce.
¼ cup coarsely chopped cilantro, plus more for garnish: Adds fresh, herbaceous flavor.
Cooked rice (e.g., jasmine), for serving: Soaks up the sauce.
Hot sauce, for serving: Optional for extra heat.

Why These Ingredients Matter

Ground Chicken: Cooks quickly and absorbs flavors for a tender result.
Coconut Milk: Provides a creamy, slightly sweet sauce base.
Sweet Potato: Adds heartiness and balances the dish’s richness.
Scallions, Garlic, Ginger: Create an aromatic foundation.
Lime and Cilantro: Brighten and elevate the flavors.

Substitutions and Variations

Ground Chicken: Swap with ground pork, turkey, or plant-based ground meat for vegan.
Sweet Potato: Use butternut squash, regular potatoes, or carrots (adjust cooking time).
Neutral Oil: Replace with olive oil or avocado oil.
Coconut Milk: Use light coconut milk for a less rich sauce or heavy cream for non-vegan.
Baby Spinach: Substitute with kale, Swiss chard, or arugula (adjust wilting time).
Lime Juice: Swap with lemon juice or rice vinegar.
Cilantro: Replace with parsley or basil if cilantro-averse.
Vegan Option: Use plant-based ground meat and ensure coconut milk is vegan-friendly.
Gluten-Free: Naturally gluten-free; ensure hot sauce is gluten-free.
Flavor Variations:
- Spicy Coconut Chicken: Add 1 teaspoon chili flakes or 1 tablespoon hot sauce with the coconut milk.
- Curry Coconut Chicken: Mix in 1 teaspoon curry powder with the garlic and ginger.
- Lemongrass Chicken: Add 1 tablespoon minced lemongrass with the ginger.
- Mushroom Coconut Chicken: Include 1 cup sliced mushrooms with the chicken.
- Peanut Coconut Chicken: Stir in 2 tablespoons peanut butter with the coconut milk

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 3 tablespoons oil, 1 sweet potato, salt, pepper, ½ cup scallions, 3 garlic cloves, 1 tablespoon ginger, 1 pound ground chicken, 1 cup coconut milk, 4 cups baby spinach, 2 tablespoons lime juice, ¼ cup cilantro, rice, hot sauce.
Peel and dice sweet potato into ¼-inch pieces.
Thinly slice scallions; mince garlic and ginger; chop cilantro.
Cook rice (if not pre-cooked) according to package instructions.

Tip: Dice sweet potatoes uniformly for even cooking; prep aromatics in advance for efficiency.

Step 2: Cook the Sweet Potato

In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat.
Add diced sweet potato, season with salt and pepper, and stir to coat.
Cover and cook, stirring halfway, until golden and tender, about 8 minutes.
Transfer to a plate.

Tip: Stir occasionally to prevent sticking; cover to steam and speed up cooking.

Step 3: Cook the Chicken

Add 2 tablespoons oil, ½ cup scallions, minced garlic, and 1 tablespoon ginger to the skillet.
Cook, stirring, until fragrant, about 30 seconds.
Add 1 pound ground chicken, season with salt and pepper, and cook, breaking up the meat, until no longer pink, about 5 minutes.

Tip: Break up chicken into small pieces for even cooking; don’t overcrowd the skillet.

Step 4: Combine and Simmer

Add 1 cup coconut milk and the cooked sweet potato to the skillet; bring to a simmer.
Cook until the sauce is slightly reduced and thickened, 2-3 minutes.
Stir in 4 cups baby spinach until just wilted, about 30 seconds.
Turn off heat; stir in 2 tablespoons lime juice and ¼ cup cilantro.
Season with additional salt and pepper to taste.

Tip: Stir gently to avoid breaking sweet potatoes; taste and adjust seasoning for balance.

Step 5: Serve

Divide cooked rice among 4 bowls, about ¾-1 cup per serving.
Spoon coconut chicken mixture over rice, about 1 cup per serving.
Garnish with extra scallions and cilantro; serve with hot sauce and lime wedges on the side.
Pair with sides like roasted broccoli or drinks like the harvest margarita.

Tip: Serve immediately for the freshest flavors; offer hot sauce for customizable heat.