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Thai Ginger Chicken with Yellow Jasmine Rice

Thai Ginger Chicken with Yellow Jasmine Rice

3.67 3

Originally developed with Thai Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, coconut milk and ginger for authentic Thai flavor.  Chicken broth is pureed with jalapeño peppers and cilantro then stirred into coconut milk for a unique, complex flavor in a smooth velvety sauce.  If you like some extra spice, leave in a few of the jalapeño seeds. Serve over jasmine rice to soak up every last drop.

serves 4 people

Ingredients

cost per recipe: $9.57

The price is determined by the national average.

  • 1

    cup uncooked jasmine rice

  • 1/4

    teaspoon ground turmeric

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into thin strips

  • 3

    tablespoons canola oil

  • 1

    small eggplant, cut lengthwise in quarters, then crosswise into 1/2-inch-thick slices (about 2 cups)

  • 1

    large red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)

  • 1

    large onion, cut in half and cut into 1/2-inch-thick slices

  • 2

    cloves garlic

  • 2

    tablespoons minced peeled ginger root

  • 3/4

    cup unsweetened coconut milk

  • 1/4

    teaspoon cayenne pepper

  • 3/4

    cup Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth

  • 2

    jalapeño pepper, seeded and chopped

  • 1

    cup fresh whole cilantro leaves

  • 1

    teaspoon lemon zest

view nutrition info

How to Make It

Prepare the rice according to the package directions, adding the turmeric to the cooking water.
Season the chicken as desired.  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 ginger and cook and stir for 1 minute.  Add the coconut milk and cayenne pepper and heat to a boil.  Reduce the heat to medium-low.  Cook for 2 minutes, stirring occasionally. Place the broth, jalapeño peppers and cilantro into a blender.  Cover and blend until the mixture is smooth.  Stir the broth mixture in the skillet.  Return the chicken to the skillet.  Cook until the chicken is cooked through.  Stir in the lemon zest.  Season to taste.  Serve the chicken mixture with the rice.
Step 1

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

Step 2

Season the chicken as desired.  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 ginger and cook and stir for 1 minute.  Add the coconut milk and cayenne pepper and heat to a boil.  Reduce the heat to medium-low.  Cook for 2 minutes, stirring occasionally.

Step 4

Place the broth, jalapeño peppers and cilantro into a blender.  Cover and blend until the mixture is smooth. 

Step 5

Stir the broth mixture in the skillet.  Return the chicken to the skillet.  Cook until the chicken is cooked through.  Stir in the lemon zest.  Season to taste.  Serve the chicken mixture with the rice.

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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

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Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

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Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

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Ratings & Reviews

(3)
  • kareninflorida

    October 29, 2014

    Bursting with flavor!

    I cannot imagine how anyone could say this recipe lacked flavor, unless their taste buds were somehow damaged, as the recipe calls for not one but TWO jalapeños, a full cup of cilantro, coconut milk, garlic, AND the Thai Ginger broth, which has a pretty strong ginger flavor. It's got nothing but strong flavors all the way through! I would note that you may need to add salt to taste, especially if you're more accustomed to salty foods. (Perhaps that was the "flavor" that was found lacking.) Or, if you find anything that's less than 3-alarm spicy to be lacking flavor, then you might want to include the jalapeño seeds, or add sriracha or some red pepper flakes to it. Since I don't care for jalapeños or overly-spicy food, I cut back to just one. I also reduced the amount of cilantro to 1/2 cup, as cilantro can easily overpower other flavors. I think a little goes a long way, and I wanted to taste the balance of the ginger, garlic, and coconut. Next time I make this, I'll probably substitute carrots and/or zucchini for the eggplant, as I would prefer a firmer veggie in this dish. But the eggplant was good in it.

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  • Susan H.

    February 20, 2014

    This recipe lacked flavor and meal was greeen. Family did not like.

    Green Meal

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  • Kjack

    November 23, 2013

    This was so easy

    easy to make, so good. I'm full and still want to eat more, same with my family, and they don't usually like Thai food.

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