1 (14-ounce) can coconut milk, divided
1 cup water
1/2 teaspoon salt
1 cup uncooked long-grain rice
3 tablespoons creamy peanut butter
2 tablespoon soy sauce
2 teaspoons chili-garlic paste
2 tablespoons dark sesame oil
2 skinned and boned chicken breast halves, cubed
3 green onions, diagonally sliced
1 medium-size red bell pepper, cut into thin strips
Bring 1 cup coconut milk, 1 cup water, and salt to a boil in a medium saucepan. Stir in rice; cover, reduce heat, and simmer 20 minutes.
Whisk together remaining coconut milk, peanut butter, soy sauce, and chili-garlic paste until blended.
Heat sesame oil in a large skillet or wok over medium-high heat 2 minutes. Add chicken and stir-fry 5 minutes or until browned. Add green onions and bell pepper.
Cook, covered, stirring occasionally, 10 minutes. Add peanut butter mixture and bring to a boil. Cook, stirring constantly, 3 minutes. Serve over rice.
