Kung Pao Chicken with Coconut Jasmine Rice

By sarahstpierre

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

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

Details

Servings 4
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

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.