Sautéed, boneless chicken breast strips, tender-crisp veggies and a ginger flavor-infused broth are combined with a pureed mixture of jalapeno peppers, coconut milk and fresh cilantro. Served with jasmine rice, this dish is bursting with fantastic flavors!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare the rice according to the package directions, adding the turmeric to the cooking water.
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring often. Remove the chicken from the skillet.
- Heat the remaining oil in the skillet. Add the eggplant, red pepper and onion and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute. Add the broth and heat to a boil. Reduce the heat to medium. Cook for 8 minutes, stirring occasionally.
- Place the coconut milk, jalapeno peppers and cilantro into a blender. Cover and blend until the mixture is smooth.
- Stir the coconut milk mixture in the skillet. Return the chicken to the skillet. Cook until the chicken is cooked through. Serve the chicken mixture with the rice.
Nutrition Facts : Calories 551.6 calories, Carbohydrate 53 g, Cholesterol 73.2 mg, Fat 22.9 g, Fiber 5.9 g, Protein 33.9 g, SaturatedFat 9.7 g, Sodium 225.9 mg, Sugar 5.6 g
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