- 1 cup uncooked jasmine rice
- 1/4 teaspoon ground turmeric
- 3 tablespoons canola oil, divided
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into thin strips
- 1 small eggplant, cut lengthwise in quarters, then crosswise into 1/2-inch-thick slices
- 1 large red bell pepper, cut into 2-inch-long strips
- 1 large onion, cut in half and into 1/2-inch-thick slices
- 2 cloves garlic, minced
- 3/4 cup Swanson® Thai Ginger Flavor Infused Broth
- 3/4 cup unsweetened coconut milk
- 2 jalapeno peppers, seeded and chopped
- 1 cup fresh cilantro leaves
- 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.
05/02/2018
recipepes.com
Thai Ginger Chicken with Yellow Jasmine Rice, recipe
PT15M
PT1H
5
455 calories
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