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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.
Total time30 min
Ingredients18
Serving size6
Calories450
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