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Thai-Style Coconut Ginger Chicken over Jasmine Rice

Name: Thai-Style Coconut Ginger Chicken over Jasmine Rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 tablespoons of olive oil; 2 tablespoons of soy sauce; 3 whole jalapenos; Chopped green onion, for garnish; Sliced red serrano or Thai chili peppers, for garnish; 1 full bunch of cilantro, stems removed; 1 large red bell pepper, sliced; 1 large yellow onion, diced; Two 13.5-ounce cans of unsweetened coconut milk; 1 1/2 teaspoons of kosher salt; 3 cups of cooked jasmine rice; 1 piece of fresh ginger, 2 inches in length; 1 pound of boneless, skinless chicken breasts, sliced into bite-sized pieces

Experience Thailand's unique flavor profile right at your home with this Thai-Style Coconut Ginger Chicken over Jasmine Rice. The combination of aromatic ginger, creamy coconut milk, and a hint of heat will send your taste buds on a culinary journey! Served over fluffy jasmine rice, it's a weeknight...



1 hr

TOTAL TIME

1454

CALORIES

$3.68

PER SERVING

Thai-Style Coconut Ginger Chicken over Jasmine Rice

Ingredients

THAI COCONUT GINGER CHICKEN

4 SERVINGS

2 tbsp olive oil

2 tbsp soy sauce

3 whole jalapenos

1 bunch fresh cilantro

stems removed

1 large red bell pepper

sliced

1 large yellow onion

diced

37 oz unsweetened coconut milk

1 1/2 tsp kosher salt

1 pc fresh ginger

2 inches in length

1 lb boneless skinless chicken breasts

sliced into bite-sized pieces

GARNISH

green onion

chopped

sliced red serrano peppers

for garnish

JASMINE RICE

3 cups cooked jasmine rice

Directions

HERB MIXTURE

30 min

PREP TIME

30 min

COOK TIME

1 hr

TOTAL TIME

In a food processor, combine the full bunch of cilantro, whole jalapenos, and 2-inch piece of fresh ginger. Pulse until all ingredients are finely chopped.

THAI COCONUT GINGER CHICKEN

Heat olive oil in a large saucepan over medium heat. Add the herb mixture and cook for 2 minutes until fragrant. Season with 1/2 teaspoon of kosher salt.

Add the diced yellow onion and sliced red bell pepper to the pan, and sauté until the vegetables are softened, about 5 minutes.

Stir in the unsweetened coconut milk and soy sauce, then bring to a gentle simmer.

Add the bite-sized pieces of chicken and the remaining salt. Let it simmer until the chicken is cooked through, and the sauce has thickened, about 10 minutes.

SERVING

Place a serving of cooked jasmine rice in a bowl. Spoon the Thai Coconut Ginger Chicken over the rice.

GARNISH

Finish with a garnish of the reserved cilantro leaves, chopped green onion, and sliced serrano peppers before serving.

Health Info

Macros

142g

CARBS

81g

FAT

43g

PROTEIN