Thai Ginger Chicken

Thai Ginger Chicken – Yield: 4 servings

1 bunch fresh cilantro, stems removed
3 jalapeno peppers, seeded and chopped
2-inch piece fresh ginger, peeled and thinly sliced
3 Tbsp 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 Tbsp soy sauce
1 1/2 tsp Kosher salt
1 lb boneless, skinless chicken breasts, 1/2-inch thick
2 c white cooked rice

1.  Place the cilantro, jalapenos, 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.

2.  Serve over cooked white rice.

Explore posts in the same categories: Chicken, Chicken Breast Recipes, Chicken Dishes, Chicken Meals, Chicken Recipe, Chicken Recipes, Chicken and Rice, Chicken and Rice Casserole, Chinese Chicken, Chinese Chicken Recipes, Cooking, Cooking Chicken, Easy Recipes, Famous Chicken Recipes, Famous Recipes, Food, Gourmet Chicken Recipes, Grilled Chicken, Grilled Chicken Recipes, Oriental Chicken, Quick & Easy, Recipe, Recipes, cooking and food