Thai Ginger Chicken With Yellow Jasmine Rice - cooking recipe

Ingredients

1 cup uncooked jasmine rice
1/4 teaspoon ground turmeric
3 tablespoons canola oil, divided
1 1/4 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
3/4 cup Swanson(R) Thai Ginger Flavor Infused Broth
3/4 cup unsweetened coconut milk
2 jalapeno peppers, seeded and chopped
1 cup fresh cilantro leaves

Preparation

Prepare the rice according to the package directions, adding the turmeric to the cooking water.
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.
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.
Place the coconut milk, jalapeno peppers and cilantro into a blender. Cover and blend until the mixture is smooth.
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.