1/1 Photo of Thai Ginger Chicken
From Real Simple. I will use zucchini in place of the eggplant when making this. Can be made with shrimp instead of chicken.
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- 1 bunch fresh cilantro, stems removed
- 3 jalapenos, seeded and chopped
- 1 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 1/2 ounce) cans unsweetened coconut milk
- 2 tablespoons soy sauce
- 1 1/2 teaspoons kosher salt
- 1 lb boneless skinless chicken breast
- 2 cups cooked white rice
- 1Place the cilantro, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.
- 2Heat the remaining oil in a large saucepan over medium heat.
- 3Add 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.
- 4Add the reserved cilantro mixture, the remaining salt, and the chicken.
- 5Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes.
- 6Serve over the rice.
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Nutritional Facts for Thai Ginger Chicken
Serving Size: 1 (601 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 770.8
- Calories from Fat 490
- Total Fat 54.4 g
- Saturated Fat 38.3 g
- Cholesterol 72.6 mg
- Sodium 1321.1 mg
- Total Carbohydrate 43.8 g
- Dietary Fiber 5.9 g
- Sugars 5.0 g
- Protein 33.0 g
The following items or measurements are not included: