Thai Ginger Chicken

thai-ginger-chicken
Photo by Beatriz da Costa
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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 990 calories
    • Calories 48 calories from fat
    • Fat 53 g
    • Sat Fat 38 g
    • Cholesterol 65 mg
    • Sodium 1,430 mg
    • Protein 39 g
    • Carbohydrate 93 g
    • Sugar 8 g
    • Fiber 8 g
  • March 2006

Ingredients

  1. Check 1cups white rice
  2. Check 1 bunch fresh cilantro, stems removed
  3. Check 3 jalapeños, seeded and chopped
  4. Check 1 2-inch piece fresh ginger, peeled and thinly sliced
  5. Check 3tablespoons olive oil
  6. Check 1 medium yellow onion, sliced
  7. Check 1 small eggplant, quartered lengthwise and sliced 1/2 inch thick crosswise
  8. Check 2 13.5-ounce cans unsweetened coconut milk
  9. Check 2tablespoons soy sauce
  10. Check 1 1/2teaspoons kosher salt
  11. Check 1pound 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.