THAI GINGER CHICKEN

Thai Ginger Chicken image

From Real Simple. I will use zucchini in place of the eggplant when making this. Can be made with shrimp instead of chicken.

Provided by dicentra

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 770.8, Fat 54.5, SaturatedFat 38.4, Cholesterol 72.6, Sodium 1321.1, Carbohydrate 43.8, Fiber 6, Sugar 5, Protein 33.1

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