Thai Coconut Chicken and Rice

Ingredients 

• 1 bunch cilantro, stems removed
• 3 medium jalapénos , 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 ½ inch pieces
• 2 13.5 ounce cans unsweetened coconut milk
• 2 tablespoons soy sauce
• 1 ½ treaspoons kosher salt
• 1 pound boneless, skinless chicken breasts , cut into ½ inch slices
• 3 cups cooked rice
• chopped green onion and sliced red serrano or Thai chili peppers if desired

Directions 

• 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.