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Cooking Every Recipe on the NYT Top 50 List of 2025 | Fragrant Coconut Chicken and Sweet Potato
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Cooking Every Recipe on the NYT Top 50 List of 2025 | Fragrant Coconut Chicken and Sweet Potato

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Cooking Every Recipe on the NYT Top 50 List of 2025 | Fragrant Coconut Chicken and Sweet Potato

New York Times Top 50 Recipes of 2025 | Fragrant Coconut Chicken and Sweet Potato @nytcooking @thisiskaychun

Ingredients

– 3 tbsp neutral oil (divided)
– 1 med sweet potato, diced (¼”)
– ½ cup scallions + 3 cloves garlic + 1 tbsp ginger (all minced)
– 1lb ground chicken (dark meat if possible)
– 1 cup full-fat coconut milk
– 4oz baby spinach
– 2 tbsp lime juice + ¼c cilantro
– Salt, pepper, cooked rice, & hot sauce

Heat 1 tbsp oil in a skillet over medium; add sweet potato, season with salt and pepper, cover, and cook 8 minutes until tender, then set aside. Add remaining 2 tbsp oil, scallions, garlic, and ginger to the pan, sautéing for 30 seconds before adding the chicken to brown (approx. 5 minutes). Stir in coconut milk and the cooked sweet potatoes, simmering 2–3 minutes until slightly thickened. Fold in spinach until wilted, remove from heat, and stir in lime juice, cilantro, and final seasonings. Serve over rice with extra garnish and hot sauce.

#cooking #nytrecipe #onepanmeal

24 Comments

  1. @Foodiligence

    Who's making this one?

    Ingredients
    – 3 tbsp neutral oil (divided)
    – 1 med sweet potato, diced (¼")
    – ½ cup scallions + 3 cloves garlic + 1 tbsp ginger (all minced)
    – 1lb ground chicken (dark meat if possible)
    – 1 cup full-fat coconut milk
    – 4oz baby spinach
    – 2 tbsp lime juice + ¼c cilantro
    – Salt, pepper, cooked rice, & hot sauce

    Heat 1 tbsp oil in a skillet over medium; add sweet potato, season with salt and pepper, cover, and cook 8 minutes until tender, then set aside. Add remaining 2 tbsp oil, scallions, garlic, and ginger to the pan, sautéing for 30 seconds before adding the chicken to brown (approx. 5 minutes). Stir in coconut milk and the cooked sweet potatoes, simmering 2–3 minutes until slightly thickened. Fold in spinach until wilted, remove from heat, and stir in lime juice, cilantro, and final seasonings. Serve over rice with extra garnish and hot sauce.

  3. @omgsomeonesomewhereonearth7432

    Hi, I love your videos! Would you mind making a playlist for this series (no worries if you don't want to!)

    Both youtube shorts and instagram reels are really hard to find older videos on because they don't show the titles and you post quite a lot so it's sometimes hard to track down and old one, or even view the series in it's entirety which I'd quite like to do for my physical cookbook 🙂

  5. @nat2r

    These recipes don't have that many 5-star reviews lol. That is the TOTAL amount of reviews and they are averaging to 5 stars

  6. @suzlynn4063

    Thank you so much for your post. I just discovered you and I’m excited to try out so many of your recipes.

  9. @Pandatar24

    Looks great! I always underestimate the power of an aromatic oil. Thank you for sharing!

    A few quick notes for other home cooks. Leftover baked sweet potatoes tend to work great in recipes like this. This is a great use of leftovers, or you can fire a bunch off if you want to meal prep this in bulk.
    Microwaving a sweet potato also quickly mimics a baked potato and could help speed up the recipe if you don't have time to saute the potatoes till fully cooked as it usually takes me longer than the 8 minutes the recipe says..

    Personally, I would take out the aromatic before the chicken is added then add them back in later. If the chicken is searing the garlic is burning. You could make a batch of infused oil that will keep in the fridge for a week if you were planning on making this multiple times.

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