Thai Ginger Chicken

Real Simple
Thai Ginger ChickenRecipe
Photo: Beatriz Da Costa
Makes 4 servings

Ingredients

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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
2 cups cooked white rice

Preparation

Prep: 25 Minutes
Other: 5 Minutes

Place the cilantro, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.

Heat the remaining oil in a large saucepan over medium heat. Add the onion and eggplant and cook until softened, about 5 minutes. Add the coconut milk, soy sauce, and 1/2 teaspoon of the salt. Bring to a simmer. Add the reserved cilantro mixture, the remaining salt, and the chicken. Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes. Serve over the rice.

Tip: If you're in the mood for something other than chicken, you can use shrimp or sirloin instead.

Created date

February 2006

Nutritional Information

Calories 990
Caloriesfromfat 48 %
Fat 53 g
Satfat 38 g
Cholesterol 65 mg
Sodium 1,430 mg
Carbohydrate 93 g
Fiber 8 g
Sugars 8 g
Protein 39 g