THAI GINGER CHICKEN


1 bunch fresh cilantro leaves, stems removed


2-inch piece fresh ginger, peeled and thinly sliced


3 tablespoons olive oil


1 medium yellow onion, sliced

1 medium carrot, thinly sliced

1 small sweet potatoe, thinly sliced

1 small eggplant, quartered lengthwise and sliced 1/2-inch thick crosswise


2 (13.5-ounce) cans unsweetened coconut milk


1 pound boneless, skinless chicken breasts, 1/2-inch thick

Put the cilantro, 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 then Add the onion, eggplant, carrot and potatoe cook until softened, about 5 to 10 minutes. Add the coconut milk and bring to a simmer. Add the reserved cilantro mixture and chicken. Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes. Taste and add salt or shoyu, if desired. Serve over rice.

Makes 4 servings.


Per serving: 240 calories, 5 g fat, 45 mg cholesterol, 470 mg sodium, 20 g carbohydrate, 16 g protein.

Optional: Add 3 jalapeno peppers to the cilantro-ginger mixture for additional spice. Also, you can substitude any other meat you prefer