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Ginataang Zucchini with Chicken
Ginataang Zucchini with Chicken Recipe
Prep Time
10 mins
Cook Time
20 mins

Ginataang Zucchini with Chicken is the perfect comfort food.  Ginataang is a coconut sauce that can be both sweet and savory.  In this recipe it’s savory with hints of ginger and garlic coating slices of summer zucchini and chicken.

Course: Main Course
Cuisine: English
Keyword: Chicken, Filipino Recipe, Ginataang, Zucchini
Author: Rezel Kealoha
  • 1 Pound Chicken Thighs
  • 1 Tablespoon Salt
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Onion Powder
  • 1/4 Cup Olive Oil Divided
  • 3 Cloves of Garlic Minced
  • 1-2 Inches of Fresh Ginger Minced or Grated
  • 2 Cups Sliced Zucchini
  • 1 Can of Coconut Milk 13.5oz
  • 1/2 Cup Water or chicken broth (optional)
  • 2 Tablespoons Patis (Fish Sauce)
  • Sliced Green Onion or Chives for Garnish
  1. First season the chicken thighs with the salt, pepper and onion powder. Then in a large pot add in half of the olive oil and turn the heat up to medium. Once the oil is hot add in the chicken. Cook each side for 3-4 minutes until golden brown and crispy. Take it out of the pot.
  2. Add in the remaining olive oil in the pot and add in the zucchini. Season with a pinch of salt and cook for about 3 minutes, just to slightly cook. Add in the garlic and ginger and stir fry until fragrant. About a minute. Add in the coconut milk. If you want it a bit more saucy and soupy add in the water or chicken broth. Then back in the chicken and bring up to a slight boil (about 3 minutes). Season with the patis. You may need to add more if you used the water or chicken broth.
  3. Serve with rice and garnish with sliced green onion or chives.