Thai Ginger Chicken and Rice

Course Main Course
Cuisine Thai
Keyword chicken
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 372 kcal


  • 1 bunch cilantro, stems removed
  • 3 medium jalapĆ©nos 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


  1. Reserve 2 tablespoons of the cilantro leaves and place the rest of the cilantro, jalapeƱos, 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. Add 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. Spoon rice into bowls and serve with the ginger chicken. Garnish with the remaining cilantro leaves, green onion, and sliced serrano peppers. 

Nutrition Facts
Thai Ginger Chicken and Rice
Amount Per Serving
Calories 372 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 783mg34%
Potassium 583mg17%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 2g2%
Protein 28g56%
Vitamin A 965IU19%
Vitamin C 41.4mg50%
Calcium 24mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.