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Thai Ginger Chicken with Yellow Jasmine Rice Recipe

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Thai Ginger Chicken with Yellow Jasmine Rice Recipe

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    Directions

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    Ingredients :

  • 1 cup uncooked jasmine rice
  • ¼ teaspoon ground turmeric
  • 3 tablespoons canola oil, divided
  • 1 ¼ 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
  • ¾ cup Swanson® Thai Ginger Flavor Infused Broth
  • ¾ cup unsweetened coconut milk
  • 2 jalapeno peppers, seeded and chopped
  • 1 cup fresh cilantro leaves
  • Methods :

  • Step 1

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

  • Step 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.

  • 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 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.

  • Step 4

    Place the coconut milk, jalapeno peppers and cilantro into a blender. Cover and blend until the mixture is smooth.

  • Step 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.

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