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!

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Prepare the rice according to the package directions, adding the turmeric to the cooking water.

    Advertisement
  • 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.

Tips

Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.

Nutrition Facts

552 calories; 22.9 g total fat; 73 mg cholesterol; 226 mg sodium. 53 g carbohydrates; 33.9 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/03/2015
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 not double the jalapenos) to compensate for extra veggies. Also used minced ginger in tube regular chicken broth and jar minced garlic. We like our food HOT in New Mexico so I added some red pepper flakes. For serving I topped with fresh chopped cilantro and green onions. A recipe. We loved it and will definitely make again. Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/03/2015
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 not double the jalapenos) to compensate for extra veggies. Also used minced ginger in tube regular chicken broth and jar minced garlic. We like our food HOT in New Mexico so I added some red pepper flakes. For serving I topped with fresh chopped cilantro and green onions. A recipe. We loved it and will definitely make again. Read More
(2)
Rating: 5 stars
10/03/2015
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 not double the jalapenos) to compensate for extra veggies. Also used minced ginger in tube regular chicken broth and jar minced garlic. We like our food HOT in New Mexico so I added some red pepper flakes. For serving I topped with fresh chopped cilantro and green onions. A recipe. We loved it and will definitely make again. Read More
(2)
Rating: 5 stars
08/28/2015
I loved this dish. It was packed full of flavor and was not very difficult to make. I did not add eggplant to the dish but other than that did not make an changes. I used a long grain Jasmine rice and it was very simple to make. Next time I make this I will replace the water I cooked the rice in with some coconut milk and Swanson Thai Ginger Flavor Infused Broth for added flavor. By adding the turmeric to the rice it gave it a nice yellow color without changing the flavor of it. This in turn gave it a nice color contrast to the protein. The chicken and vegetables were very easy to cook and the instructions were straight forward. I would add some of the seeds from the jalapenos next time for a little bit of heat (just a personal preference). It was a great dish and one that I will be adding to my recipe box. Read More
(2)
Advertisement
Rating: 4 stars
06/10/2018
I made some changes to lower the calories but still good. I used low salt chicken stick fat free coconut milk and served it over cauliflower rice. I will make it again! Read More