Ingredients:

• 1 bunch cilantro, stems removed
• 3 medium jalapénos seeded and roughly chopped
• 1 2-inch fresh ginger peeled and sliced
• 2 tbsp olive oil
• 1 medium yellow onion chopped
• 1 red bell pepper, chopped into 1/2 inch pieces
• 800 ml unsweetened coconut milk
• 2 tbsp soy sauce
• 1.5 tsp salt
• 1 pound boneless, skinless chicken breasts, diced
• 3 cups cooked rice

Instructions:

1. Chop Spices Finely
   Reserve 2 tbsp of the cilantro leaves and place the rest of the cilantro, jalapeños, ginger in a food processor and pulse until finely chopped.
   
2. Saute Spices with Onions and Peppers
   Heat oil in a large saucepan over medium heat and cook the ginger mixture for 2 minutes or until fragrant and season with kosher salt. Add the onion and red bell pepper and cook until softened for about 5 minutes.
   
3. Cook Chicken
   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.
4. Serve with Rice and Garnish
   Spoon rice into bowls and serve with the ginger chicken. Garnish with the remaining cilantro leaves, green onion, and sliced serrano peppers.