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Thai Ginger Chicken

Photo: Beatriz Da Costa
Prep time 25 mins
Other time 5 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.