Thai Ginger Chicken and Rice
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
372 kcal
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Course
Main Course
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Cuisine
Thai
Thai Ginger Chicken and Rice
Description
This recipe uses a base of finely chopped ginger, jalapeños, and cilantro cooked in olive oil until fragrant, forming the flavor foundation. Adding onion and red bell pepper softens the mixture before incorporating coconut milk and soy sauce to create a rich savory sauce. Chicken breast slices are simmered in this sauce to absorb the fragrant flavors and cook through while the sauce thickens. The dish is served over rice, providing a satisfying balance of spicy and creamy elements.
The fresh cilantro leaves, green onions, and red serrano or Thai chilies garnish the finished dish, adding herbal brightness and customizable heat levels. This dish blends the zing of ginger with the mellow richness of coconut milk and a hint of soy umami.
Thai Ginger Chicken and Rice works well as a filling main course for lunch or dinner, offering balanced layers of flavor and texture with a moderate spice level.
Ingredients
- 1 bunch cilantro stems removed
- 3 medium jalapeños , seeded and roughly chopped
- 1 inch ginger peeled and sliced, fresh
- 2 tablespoons olive oil
- 1 yellow onion chopped, medium
- 1 red bell pepper , seeded and chopped into ½ inch pieces
- 2 .5 ounce coconut milk unsweetened, canned
- 2 tablespoons soy sauce
- 1 ½ treaspoons kosher salt
- 1 pound chicken breast cut into ½ inch slices, boneless, skinless
- 3 cups rice cooked
- green onion green onion chopped; red serrano or Thai chili peppers sliced; usage optional
- red serrano chili peppers green onion chopped; red serrano or Thai chili peppers sliced; usage optional
Instructions
- Reserve 2 tablespoons of the cilantro leaves and place the rest of the cilantro, jalapeños, ginger in a food processor and pulse until finely chopped. Heat 2 tablespoons of oil in a large saucepan over medium heat and cook the ginger mixture for 2 minutes or until fragrant and season with ½ teaspoon kosher salt. Add the onion and red bell pepper and cook until softened, about 5 minutes.
- Add the coconut milk and soy sauce and bring to a simmer. Add the chicken and the remaining salt and simmer until cooked through, about 10 minutes, and so the sauce thickens.
- Spoon rice into bowls and serve with the ginger chicken. Garnish with the remaining cilantro leaves, green onion, and sliced serrano peppers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 783mg | 33% |
| Potassium | 583mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 41.4mg | 46% |
| Calcium | 24mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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