Recipe adapted from Cooking Light, December 2010
I have been a subscriber to Cooking Light for about six months now. I always try to cook as healthily as possible and I thought this magazine had good recipes based on browsing it at the bookstore. I must say though, the few recipes that I have tried have been disappointing. Maybe I just haven't picked good ones to try, but I will keep trying more. This Kung Pao Chicken recipe looked good, quick, and easy...my type of dish! It makes about 4 servings. My husband and I actually both enjoyed it and it's something I will consider making again.
Coconut Jasmine Rice:
Combine 1 cup uncooked brown rice, 1 cup water, 1/2 light coconut milk, and 1/4 teaspoon of salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with fork. Stir in 1/4 cup chopped fresh cilantro.
Sidenote: If you are Asian, like me, you probably have a rice cooker. (If you are Asian and you don't have a rice cooker, then I will judge you.) I threw all the ingredients into the rice cooker (except for the cilantro) and pushed the button for it to cook. When it was done cooking, I stirred in the chopped cilantro.
Kung Pao Chicken:
2 tbsp dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound boneless skinless chicken breast, cut into 1-inch pieces
3/4 cup water
3 tbsp low-sodium soy sauce
2 tsp cornstarch
1 tsp brown sugar
1 tsp crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
1 handful chopped, dry-roasted peanuts
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 30 seconds, stirring constantly. Add chicken; saute 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 whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with peanuts.