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"