Alright ladies and gentlemen, this one is a weeknight keeper. Keep this recipe in your repertoire. It’s packed with flavor and perfect for a week night. David LOVED it. I LOVED it. That’s all who loved it since we had no one else to share with, but that’s a lot of love right there. It also smells amazing while it cooks….so if the rest of the stuff I said didn’t sell you, surely, the smell will! Right?!
Kung Pao Chicken with Coconut Jasmin Rice
Adapted from Cooking Light December 2010
2 T sesame oil
1 medium sized onion, chopped
2 garlic cloves, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
3/4 c water
3 T lower-sodium soy sauce
2 t cornstarch
1 t brown sugar
1/2 t ginger, minced
1 t crushed red pepper flakes
1 red bell pepper, thinly sliced
1 c sugar snap or snow peas
2 T dry roasted peanuts, chopped
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; saute 3 minutes or until softened. Add garlic; saute for 30 seconds, stirring constantly. Add chicken; saute for 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 mixture to pan; bring to a boil. Add bell pepper and peas to pan; cook for 2 minutes until vegetables are crisp tender and sauce thickens. Sprinkle with nuts.
Coconut Jasmin Rice
1 c water
1 c coconut milk
1 c jasmin rice
1. Bring water and coconut milk to a boil, add in rice and stir. Reduce heat to low and put a lid on the pot. Set timer for 18 minutes and do not touch until timer goes off. Fluff rice with a fork. You can also add chopped cilantro to the rice.