
A quick and delicious Kung Pao Chicken served over aromatic coconut jasmine rice, perfect for an easy weeknight dinner. This Asian-inspired dish combines tender chicken thighs, vibrant vegetables, and a flavorful sauce, finished with a sprinkle of chopped peanuts and cilantro for added texture and freshness.
30 min
18
6
450
Rice Cooker or Pot with Lid
Measuring Cups and Spoons
Mixing Bowl
Knife
Cutting Board
Large Skillet or Wok
Wooden Spoon or Spatula
Garlic Press (optional)
Stirring Spoon
1 cup uncooked jasmine rice
1.25 cups water
1/2 cups light coconut milk
1/4 teaspoons salt
1/4 cups chopped cilantro
2 tablespoons dark sesame oil
1 cup chopped onion