1red bell pepper, seeded and chopped into ½ inch pieces
213.5 ouncecans unsweetened coconut milk
2tablespoonssoy sauce
1 ½treaspoonskosher salt
1 pound boneless, skinless chicken breasts, cut into ½ inch slices
3cupscooked rice
chopped green onion and sliced red serrano or Thai chili peppers if desired
Instructions
Reserve 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 ½ teaspoon kosher salt. Add the onion and red bell pepper and cook until softened, about 5 minutes.
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.
Spoon rice into bowls and serve with the ginger chicken. Garnish with the remaining cilantro leaves, green onion, and sliced serrano peppers.