Thai Ginger Chicken

Thai Ginger Chicken
Beatriz da Costa

Serves 4
preparation
25
minutes
cooking
30
minutes

Ingredients

1
cups
white rice
1
bunch fresh cilantro, stems removed
3
jalapeños, seeded and chopped
1
2-inch piece fresh ginger, peeled and thinly sliced
3
tablespoons
olive oil
1
medium yellow onion, sliced
1
small eggplant, quartered lengthwise and sliced 1/2 inch thick crosswise
2
13.5-ounce cans unsweetened coconut milk
2
tablespoons
soy sauce
1 1/2
teaspoons
kosher salt
1
pound
boneless, skinless chicken breasts, 1/2 inch thick

Directions

  1. Cook the rice according to the package directions.
  2. Place the cilantro, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.
  3. Heat the remaining oil in a large saucepan over medium heat. Add the onion and eggplant and cook until softened, about 5 minutes.
  4. Add the coconut milk, soy sauce, and ½ teaspoon of the salt. Bring to a simmer.
  5. Add the cilantro mixture, remaining salt, and chicken. Simmer until the chicken is cooked through and sauce thickens slightly, about 7 minutes. Serve on rice.
Sara Quessenberry
March 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 48 %
  • Fat 53 g
  • Sat Fat 38 g
  • Cholesterol 65 mg
  • Sodium 1,430 mg
  • Carbohydrate 93 g
  • Fiber 8 g
  • Sugar 8 g
  • Protein 39 g
What does this mean? See Nutrition 101.