Thai Ginger Chicken and Rice

Ingredients

• 1 bunchcilantro, stems removed
• 3 mediumjalapeños, seeded and roughly chopped
• 1 piece, 2 inches (5 cm)fresh ginger, peeled and sliced
• 2 tablespoons (30 ml)olive oil
• 1 mediumyellow onion, chopped
• 1red bell pepper, seeded and chopped into 1.3 cm pieces
• 2 cans, 400 ml (13.5 oz) eachunsweetened coconut milk
• 2 tablespoons (30 ml)soy sauce
• 1 1/2 teaspoonskosher salt
• 454 g (1 lb)boneless, skinless chicken breasts, cut into 1.3 cm slices
• 3 cups (about 570 g), cookedrice
• to taste, if desiredchopped green onion and sliced red serrano or Thai chilli peppers

Instructions

1. 1

   Prepare the aromatics

   Set aside 2 tablespoons of cilantro leaves. Put the remaining cilantro, jalapeños and ginger in a food processor and pulse until finely chopped. Heat 2 tablespoons of oil in a large saucepan over medium heat. Cook the ginger mixture for 2 minutes, or until fragrant, and season with 1/2 teaspoon kosher salt. Add the onion and red pepper and cook for about 5 minutes, until softened.

2. 2

   Simmer the chicken

   Stir in the coconut milk and soy sauce and bring the mixture to a simmer. Add the chicken and the remaining salt. Simmer for about 10 minutes, until the chicken is cooked through and the sauce has thickened.

3. 3

   Serve with rice

   Spoon the rice into bowls and serve with the ginger chicken. Garnish with the reserved cilantro leaves, green onion and sliced serrano peppers, if desired.

What is Thai ginger chicken and rice?

This is a Thai-inspired bowl of chicken simmered in a coconut milk sauce with ginger, jalapeño, onion and red pepper, served over rice. Its combination of aromatic ingredients, creamy coconut and fresh chilli gives it a balance of richness and heat.

This version builds its flavour by briefly cooking the chopped aromatics before adding the coconut milk. That step softens their sharp edges and lets their fragrance infuse the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 372 calories, 28g protein, 38g carbs, 10g fat.

The rice supplies most of the carbohydrates, while coconut milk and olive oil contribute much of the fat. Chicken breast provides most of the protein. For a more balanced plate, serve with an extra portion of vegetables alongside the bowl.

Building the flavour base

Ginger and chilli: pulsing them with most of the cilantro makes a finely chopped mixture that spreads through the sauce. Keep the reserved cilantro leaves for a fresh finish.

Onion and pepper: cooking these until softened gives the sauce a sweeter, mellow base. Cut the pepper into similarly sized pieces so it cooks evenly.

Getting the chicken right

Even slices: cut the chicken breast into roughly 1.3 cm slices so the pieces cook in about the same time. Add them only after the coconut mixture reaches a simmer.

Doneness: simmer for around 10 minutes, checking that the thickest pieces are cooked through. Avoid a hard boil, which can make the chicken less tender.

Making a creamy sauce

Gentle heat: once the coconut milk is simmering, keep it at a steady, gentle bubble as the chicken cooks. The sauce thickens during this time without needing a separate thickener.

Seasoning: the salt is divided between the aromatic mixture and the sauce. Taste before serving, bearing in mind that soy sauce also adds saltiness.

Choosing the rice

Cooked rice: the recipe uses 3 cups of rice, already cooked, so prepare it separately if needed. Spoon it into bowls just before serving to catch the coconut sauce.

Warm rice works well here because it is mild and lets the ginger, chilli and cilantro stand out. If it has cooled, reheat it before assembling the bowls.

Serving and garnishing

Fresh finish: cilantro leaves and green onion add colour and a crisp, herbal contrast to the creamy sauce. Add them after portioning so they stay fresh.

Extra chilli: sliced serrano or Thai chilli is optional and brings a sharper heat at the table. Serve it on the side if diners prefer to choose their own spice level.

Recipe notes & tips

• Reserve the cilantro leaves before putting the rest in the food processor.
• Pulse the ginger mixture until finely chopped so it distributes evenly in the sauce.
• Cook the aromatics until fragrant before adding the coconut milk.
• Keep the sauce at a gentle simmer while the chicken cooks.
• Add optional sliced chilli at the table to make the heat easy to adjust.

Variations

• Milder sauce: use fewer jalapeños or remove their seeds before chopping.
• More heat: serve with extra sliced Thai chilli at the table.
• Extra vegetables: serve the chicken with steamed vegetables alongside the rice.
• Herb swap: use some chopped basil in the garnish alongside the cilantro.
• Rice choice: serve with another cooked rice variety you have on hand.

Common mistakes to avoid

• Overcooking the aromatics: cook them just until fragrant, about 2 minutes, so they do not scorch.
• Uneven chicken slices: cut the breast into similar-sized pieces so they finish cooking together.
• Boiling the sauce hard: keep it at a simmer to cook the chicken gently.
• Skipping the seasoning split: add the first 1/2 teaspoon of salt to the aromatics and the rest with the chicken.
• Forgetting the garnish: reserve the cilantro leaves before processing the rest.

How to store

Refrigerate leftover chicken and sauce in an airtight container for up to 3 days; store the rice separately if possible. Reheat until steaming hot, adding a splash of water if the sauce has thickened in the fridge.

Frequently asked questions