Thai Ginger Chicken with Yellow Jasmine Rice
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Ingredients1 h 15 m servings 552 cals
Original recipe yields 4 servings
- 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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Per Serving: 552 calories; 22.9 g fat; 53 g carbohydrates; 33.9 g protein; 73 mg cholesterol; 226 mg sodium. Full nutrition
ReviewsRead all reviews 2
This recipe is very forgiving if you substitute. I added extra veggies [asparagus tips, green onion, baby spinach, matchstick size carrots] and doubled the cilantro and coconut milk (but did no...