Kung Pao Chicken with Coconut Jasmine Rice

Calories: 275 Fat: 13.8g Saturated fat: 2.6g Monounsaturated fat: 5.3g Polyunsaturated fat: 4.8g Protein: 25.3g Carbohydrate: 11.9g Fiber: 2.2g Cholesterol: 94mg Iron: 2mg Sodium: 502mg Calcium: 41mg

Photo by Sarah S.

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • Kung Pao Chicken:

  • 2

    tablespoons dark sesame oil

  • 1

    cup chopped onion

  • 2

    garlic cloves, minced

  • 1

    pound skinless, boneless chicken thighs, cut into 1-inch pieces

  • 3/4

    cup water

  • 3

    tablespoons lower-sodium soy sauce

  • 2

    teaspoons cornstarch

  • 1

    teaspoon brown sugar

  • 1/2

    teaspoon bottled minced ginger

  • 1 to 1 1/2

    teaspoons crushed red pepper

  • 1

    cup thinly sliced red bell pepper (about 1 large pepper)

  • 1

    cup snow peas, trimmed

  • 2

    tablespoons chopped unsalted, dry-roasted peanuts

  • Coconut Jasmine Rice:

  • 1

    cup uncooked jasmine rice

  • 1 1/4

    cups water

  • 1/2

    cup light coconut milk

  • 1/4

    teaspoon salt

Directions

Kung Pao Chicken: 1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown. 2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts. Coconut Jasmine Rice: 1. Combine rice, water, coconut milk, and salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork.

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