THAI CHICKEN AND COCONUT RICE

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2 14 oz. cans coconut milk, divided
2 c. water
1 t. salt
2 c. uncooked long grain rice
6 T. creamy peanut butter
1/4 c. soy sauce
1-4 t. chili garlic paste (depends on how spicy you like things)
1/4 c. sesame oil
4-6 boneless, skinless chicken breasts, cubed or sliced
6 green onions, sliced
2 medium red bell peppers, sliced thinly

Bring 2 cups milk, water and salt to boil. Stir in rice; cover and reduce heat. Simmer 20 minutes.

OR

Put 2 cups of milk, water, salt and rice in rice cooker and start cooking.

Meanwhile, whisk remaining milk, peanut butter, soy sauce and chili garlic paste until blended. Heat sesame oil in large skillet over med-high heat for 2 minutes. Add chicken and stir-fry 5 minutes or until browned. Add onions and bell pepper. Cook, covered, stirring occasionally, for 10 minutes. Add peanut butter mixture and bring to boil. Cook, stirring constantly, for 3 minutes. Serve over rice.

Notes: If the coconut is super thick, then add extra water to the rice before you cook it. I leave the chili garlic paste out and let people add it to their individual servings instead. I like to add chopped peanuts as a garnish for some texture variety.