Cooklist AI

Thai Fusion Coconut-Ginger Chicken over Rice

Name: Thai Fusion Coconut-Ginger Chicken over Rice
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 jalapenos, seeds and stems removed and roughly chopped; 3 tablespoons of olive oil, divided; 1 red bell pepper, seeds and core removed and sliced into thin strips; 2 green onions, thinly sliced; 1 bunch cilantro, leaves and stems separated, leaves roughly chopped; 2 14-ounce cans unsweetened coconut milk; 1 small fresh serrano chili, thinly sliced; 2 teaspoons kosher salt, divided; 1 medium yellow onion, finely chopped; zest and juice of 1 lime; 3 cups pre-cooked white rice; 1 pound chicken breast tenders; 3 tablespoons soy sauce; 3 inch piece of fresh ginger, peeled and minced

Intensely fragrant and satisfyingly creamy, this one-pot meal combines tender pieces of marinated chicken in a Thai-inspired coconut ginger sauce. The crunch of bell pepper and fiery hint from fresh jalapenos lifts the dish to another level. Served over fluffy rice, it's a dish that promises full, c...



1 hr 10 min

TOTAL TIME

1005

CALORIES

$3.43

PER SERVING

Thai Fusion Coconut-Ginger Chicken over Rice

Ingredients

14 INGREDIENTS

4 SERVINGS

2 whole jalapenos

seeds and stems removed and roughly chopped

3 tbsp olive oil

divided

1 whole red bell pepper

seeds and core removed and sliced into thin strips

2 whole green onion

thinly sliced

1 bunch fresh cilantro

leaves and stems separated, leaves roughly chopped

14 oz unsweetened coconut milk

1 small fresh serrano chili

thinly sliced

2 tsp kosher salt

divided

1 medium yellow onion

finely chopped

1 whole lime

zested and juiced

3 cups pre-cooked white rice

1 lb chicken breast tenders

3 tbsp soy sauce

3 in fresh ginger

peeled and minced

Directions

MARINADE

30 min

PREP TIME

40 min

COOK TIME

1 hr 10 min

TOTAL TIME

In a food processor, combine the cilantro stems, jalapenos, half the ginger, 1 tablespoon of olive oil, lime zest and juice. Blend until you have a coarse paste.

Toss the chicken with the marinade and 1 teaspoon of salt. Let it sit for at least 15 minutes.

FINISH WITH

Heat remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onions and bell pepper, cooking until softened for about 5 minutes.

Add the remaining ginger, cook until fragrant.

Pour in the coconut milk and soy sauce. Stir until combined and bring the mixture to a simmer.

Add the marinated chicken into the saucepan, together with the remaining salt. Let simmer until chicken is thoroughly cooked and sauce has thickened slightly, around 10 minutes.

Divide rice between bowls, top with cooked chicken and its sauce.

Garnish each bowl with a handful of chopped cilantro leaves, slices of serrano chili, and a sprinkle of sliced green onions.

Health Info

Macros

127g

CARBS

37g

FAT

39g

PROTEIN

Allowed on these diets

LACTOSE FREE