Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

35 mins
40 mins
1 hr 15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.


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Nutrition Facts

552 calories; protein 33.9g; carbohydrates 53g; fat 22.9g; cholesterol 73.2mg; sodium 225.9mg. Full Nutrition