Thai Ginger Chicken

Photo: Beatriz Da Costa
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 990
  • Calories from fat: 48%
  • Fat: 53g
  • Saturated fat: 38g
  • Cholesterol: 65mg
  • Sodium: 1,430mg
  • Carbohydrate: 93g
  • Fiber: 8g
  • Sugars: 8g
  • Protein: 39g


  • 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


  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.
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