Thai Ginger Chicken With Yellow Jasmine Rice Recipe

Name: Thai Ginger Chicken With Yellow Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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(R) Thai Ginger Flavor Infused Broth; 3/4 cup unsweetened coconut milk; 2 jalapeno peppers, seeded and chopped; 1 cup fresh cilantro leaves

Servings: persons

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(R) Thai Ginger Flavor Infused Broth
3/4 cup unsweetened coconut milk
2 jalapeno peppers, seeded and chopped
1 cup fresh cilantro leaves

1
Prepare the rice according to the package directions, adding the turmeric to the cooking water.
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.
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.
4
Place the coconut milk, jalapeno peppers and cilantro into a blender. Cover and blend until the mixture is smooth.
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.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Thai Ginger Chicken With Yellow Jasmine Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Ginger Chicken With Yellow Jasmine Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions