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Thai Ginger Chicken Recipe
THAI GINGER CHICKEN
1 bunch fresh cilantro leaves, stems removed
2-inch piece fresh ginger, peeled and thinly sliced
3 tablespoons olive oil
1 medium yellow onion, sliced
1 medium carrot, thinly sliced
1 small sweet potatoe, thinly sliced
1 small eggplant, quartered lengthwise and sliced 1/2-inch thick crosswise
2 (13.5-ounce) cans unsweetened coconut milk
1 pound boneless, skinless chicken breasts, 1/2-inch thick
Put the cilantro, ginger and 1 tablespoon of the oil in a food processor and pulse until combined. Heat the remaining oil in a large saucepan over medium heat then Add the onion, eggplant, carrot and potatoe cook until softened, about 5 to 10 minutes. Add the coconut milk and bring to a simmer. Add the reserved cilantro mixture and chicken. Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes. Taste and add salt or shoyu, if desired. Serve over rice.
Makes 4 servings.
Per serving: 240 calories, 5 g fat, 45 mg cholesterol, 470 mg sodium, 20 g carbohydrate, 16 g protein.
Optional: Add 3 jalapeno peppers to the cilantro-ginger mixture for additional spice. Also, you can substitude any other meat you prefer
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