Chicken Asian-style

A  large number of Filipinos  reside in Lebanon  and this dish is inspired by  a recipe from an article  featuring  Filipino cuisine in Fatafeat magazine (12/09 issue).

This chicken and veggie dish  belongs to the category of no-brainers, with minimum fuss and maximum flavor from the coconut milk, ginger and garlic trio.

INGREDIENTS: 6 servings

  • 1 Chicken, cut up
  • 6 garlic cloves, mashed in a mortar
  • 1 large onion, chopped
  • 1 2-inch piece of ginger, peeled and grated
  • 1 red bell pepper, cut in chunks (seeds and white flesh discarded)
  • 1 carrot, peeled and sliced
  • 1 bunch of string beans, sliced in half
  • 1 can of coconut milk
  • 1 cube of chicken bouillon (optional)
  • butter or oil, as needed
  • 1/2 tsp of black pepper and salt to taste
  • 6 tbsp of flour or cornstarch (optional)
  • 8 oz of pasta, such as short penne
  1. Sprinkle salt and pepper on the chicken pieces and dip in flour or cornstarch. Heat some oil and pan fry the chicken pieces until golden-brown on all sides; remove and set aside. 
  2. Fry the onion till golden; add the red pepper chunks, carrots and green beans and pan fry for a few minutes till softened; add the garlic and ginger and coconut milk and stir, add the chicken pieces and simmer for about 20 minutes until the veggies and chicken are cooked. Serve with pasta.

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  1. Posted April 16, 2012 at 2:01 pm | Permalink

    An interesting combination of cuisines! Coconut milks makes almost anything taste great.

  2. Posted April 16, 2012 at 8:17 pm | Permalink

    Mmmm un très beau plat plein de saveurs!! Bonne nuit.

  3. Posted April 17, 2012 at 3:37 am | Permalink

    I love it when you mix it up like this, Joumana. I really enjoy your take on other types of cuisine. It looks scrumptious!

  4. Posted April 17, 2012 at 6:10 am | Permalink

    No brainer – minimum fuss – maximum flavor….sounds like my kind of dish!

  5. Posted April 17, 2012 at 6:35 am | Permalink

    Chicken is so versatile and chicken over pasta is such an easy weeknight dish and meal. And do you know how many cans of coconut I have stockpiled in my pantry? Too many. This luscious dish is calling my name!

  6. Posted April 17, 2012 at 10:06 am | Permalink

    Great family dish…!! I wish somebody would make it for me tonight!! It’s been a tiring day!

  7. Posted April 17, 2012 at 1:15 pm | Permalink

    Looks delicious…love the mix of flavors!

  8. Posted April 18, 2012 at 7:17 am | Permalink

    This is just lovely and would be a very good weeknight meal so I am going to fix this soon. I didn’t realize there were many Filipinos in Lebanon – I worked with many in Singapore.

    I think the flavors are just lovely in this dish and BTW am drooling at your pics in the Zaatar post. And the pics of Beirut life just make me smile. You are a world away in every way, Joumana :)

    chow:) Devaki @ weavethousandflavors

  9. Posted April 19, 2012 at 2:55 pm | Permalink

    It may be no-fuss but the flavors in this dish sound wonderful!

    I love the last photo. What a study in contrasts :)

  10. Posted April 23, 2012 at 1:45 pm | Permalink

    Un ” style ” qui vaut la ” penne ” que l’on se donne à chaque repas gourmand….

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