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!

• Preparation Time: 35 mins
• Total Time: 35 mins
• Calories: 552 Calories

Ingredients

• 2 cloves garlic, minced
• ¼ teaspoon ground turmeric
• 1 cup fresh cilantro leaves
• 2 jalapeno peppers, seeded and chopped
• 1 cup uncooked jasmine rice
• ¾ cup unsweetened coconut milk
• 3 tablespoons canola oil, divided
• 1 ¼ pounds skinless, boneless chicken breast halves, cut into thin strips
• 1 large red bell pepper, cut into 2-inch-long strips
• 1 large onion, cut in half and into 1/2-inch-thick slices
• ¾ cup Swanson® Thai Ginger Flavor Infused Broth

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Place the coconut milk, jalapeno peppers and cilantro into a blender. Cover and blend until the mixture is smooth.

Step 5

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.