Instructions:

• In your large skillet, heat the olive oil and butter over medium heat. Once melted, add the chopped onion and sauté until it becomes translucent. Then, add the minced garlic and ginger, stirring frequently for about a minute until fragrant.
• Add the cubed chicken breasts to the skillet. Sprinkle with salt, ground pepper, cumin, coriander, and turmeric. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned and cooked through.
• Once the chicken is cooked, pour in the coconut milk and chicken broth. Stir well to combine and bring the mixture to a gentle simmer.
• Add the baby corn and green beans to the skillet. Let everything simmer together for about 10 minutes, allowing the flavors to meld beautifully.
• In a small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry. Slowly pour this into the skillet, stirring continuously until the sauce thickens, which should take about 2-3 minutes.
• Taste the dish and adjust seasoning if necessary, adding more salt or spices to suit your preference.
• Serve the Coconut Ginger Chicken & Vegetables hot, either on its own or over a bed of rice or quinoa for a filling meal. Enjoy the delightful combination of flavors!