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Ginataang Manok with Sitaw Pin It!
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How to Cook Ginataang Manok with Sitaw

Ginataang manok with sitaw is a hearty Filipino dish made with tender chicken simmered in creamy coconut milk and finished with crisp string beans for a comforting, flavorful meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: ginataang manok, manok with sitaw
Servings: 6 servings
Calories: 243kcal
Author: Manny

Ingredients

  • 1 whole medium-sized chicken about 1 kilo
  • 1 pc medium-sized onion sliced
  • 1 head garlic crushed
  • 1 Tbsp. ginger sliced
  • 2 Tbsp. calamansi juice
  • 1/2 cup water
  • 2 tsp. salt
  • 1 1/2 cup thick coconut milk
  • 1 bundle string beans or sitaw cut in 2-inch long pcs.

Instructions

How to Cook Ginataang Manok with Sitaw

  • Dress chicken and cut into serving pieces.
  • Arrange chicken in skillet; add onions, garlic, ginger, calamansi juice, water, and salt.
  • Let boil until chicken is tender and water is almost dry.
  • Add the coconut milk and continue cooking uncovered until thick and oily.
  • Add the string beans and cook a few minutes more until vegetables are done.
  • Serve hot.

Notes

Cooking Tips:

Use Native Chicken for Deeper Flavor

If you want a richer, more authentic taste, go for native chicken (manok na tagalog) instead of broiler chicken. It may take longer to tenderize, but its firmer meat holds up better in slow cooking and absorbs the flavors of the coconut sauce beautifully. Just allow extra simmering time to get that fall-off-the-bone texture.

Simmer the Coconut Milk Gently

Avoid boiling coconut milk over high heat to prevent curdling and losing its creamy texture. A gentle simmer allows the gata to slowly thicken and release its natural oils, which gives the dish its signature glossy finish. You’ll know it’s ready when the sauce turns rich and slightly oily on top.

Add Sitaw Last to Keep It Crisp

Sitaw (string beans) should be added only in the final few minutes of cooking. This keeps the vegetable bright green and slightly crunchy, adding a pleasant contrast to the soft chicken and creamy sauce. Overcooking sitaw will make it limp and dull in color, so keep a close eye.