Friday, December 17, 2010

Kung Pao Chicken with Coconut Jasmine Rice

This Kung Pao Chicken packs a little punch, but it goes perfectly with this coconut jasmine rice!

Kung Pao Chicken: serves 4 ( 1 c  = 7 points +)

  • 2 T. dark sesame oil
  • 1 c. chopped onion
  • 2 garlic cloves, minced
  •  1 pound boneless, skinless chicken thighs, cut into 1" pieces
  • ¾ c. water
  • 3 T. low sodium soy sauce
  • 2 tsp. cornstarch
  • 1 tsp brown sugar
  • ½ tsp. bottled minced ginger
  • 1-1 ½ tsp. crushed red pepper flakes
  • 1 large red pepper, thinly sliced
  • 1 c. snow peas or canned green beans
  • 2 T. chopped dry roasted peanuts

Heat oil in a large skillet. Saute onion until softened. Add garlic and cook 30 seconds. Remove from pan. Add chicken to pan and cook until no longer pink; remove from pan.
Combine water and next five ingredients, stirring with a whisk. Add peppers and snow peas to pan and cook until crisp tender. Return chicken and onions to pan. Stir in sauce. Bring to a boil and cook until thickened. Sprinkle with nuts. Serve with rice.

Coconut Jasmine Rice: seves 4 ( 5 points +)

  • 1 c. uncooked jasmine rice
  • 1-¼ c. water
  • ½ c. light coconut milk
  • ¼ tsp. salt

Combine all ingredients in a saucepan. Bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed and rice is tender.

adapted from "Cooking Light"

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