Thai Ginger Chicken and Rice

📝 Ingredients

• 1 bunch cilantro, stems removed
• 3 medium jalapénos (, seeded and roughly chopped)
• 1 2-inch fresh ginger (, peeled and sliced)
• 2 tablespoons olive oil
• 1 medium yellow onion (, chopped)
• 1 red bell pepper (, seeded and chopped into 1/2 inch pieces)
• 2 13.5 ounce cans unsweetened coconut milk
• 2 tablespoons soy sauce
• 1 1/2 treaspoons kosher salt
• 1 pound boneless, skinless chicken breasts (, cut into 1/2 inch slices)
• 3 cups cooked rice
• chopped green onion and sliced red serrano or Thai chili peppers if desired

👨‍🍳 Instructions

1. 1Reserve 2 tablespoons of the cilantro leaves and place the rest of the cilantro, jalapeños, ginger in a food processor and pulse until finely chopped. Heat 2 tablespoons of oil in a large saucepan over medium heat and cook the ginger mixture for 2 minutes or until fragrant and season with 1/2 teaspoon kosher salt. Add the onion and red bell pepper and cook until softened, about 5 minutes.
2. 2Add the coconut milk and soy sauce and bring to a simmer. Add the chicken and the remaining salt and simmer until cooked through, about 10 minutes, and so the sauce thickens.
3. 3Spoon rice into bowls and serve with the ginger chicken. Garnish with the remaining cilantro leaves, green onion, and sliced serrano peppers.