Thai Ginger Chicken (gluten free)
- 1 bunch fresh cilantro, stems removed
- 4 ounces canned, diced mild green chiles (OR 3 jalapenos, seeded and chopped)
- 1 2-inch piece fresh ginger, peeled and thinly sliced
- 3 tablespoons olive oil
- 1 medium yellow onion, sliced
- 2-3 medium to large zucchini, halved length-wise and sliced
- 2 13.5-ounce cans unsweetened lite coconut milk
- 2 tablespoons gluten-free tamari (soy) sauce
- 1 ½ teaspoons kosher salt
- 1 pound boneless, skinless chicken breasts, cut up
- 2 cups cooked white or brown rice
Place the cilantro, chiles, ginger and 1 tablespoon of the oil in a food processor and pulse until combined. Heat the remaining oil in a large saucepan over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the coconut milk, soy sauce, and ½ teaspoon of the salt. Bring to a simmer. Add the reserved cilantro mixture, the remaining salt, and the chicken. Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes. Serve over rice.
