Thai Ginger Chicken with Yellow Jasmine Rice

Thai Ginger Chicken with Yellow Jasmine Rice 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!


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

Ingredient Checklist

Time Details

    PREP : 35 mins

    COOK : 40 mins

    TOTAL : 1 hr 15 mins

    SERVING : 4

    YIELD : 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.

Per Serving: 552 calories; protein 33.9g; carbohydrates 53g; fat 22.9g; cholesterol 73.2mg; sodium 225.9mg. 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.