Peanut Butter Chicken Pasta |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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My family's favorite. Always a big hit,. Similar to other recipes listed, however we never add vinegar. Looks great on a platter and we have served it lots of times for guests. The original recipe called for this dish to be served cold as a pasta salad. However, I love it hot right off the stove, or heated as leftovers. Ingredients:
1 tablespoon peanut oil |
2 teaspoons sesame oil |
2 tablespoons minced garlic |
1/2 teaspoon ginger |
1 lb skinless chicken breast, cut in strips |
1/3 cup peanut butter |
1 can low sodium chicken broth |
1/4 cup low sodium soy sauce |
1 -2 tablespoon kung pao sauce |
1 -2 tablespoon hoisin sauce |
1 teaspoon black bean garlic sauce |
1 teaspoon chili-garlic sauce or 1 teaspoon chili sauce |
1 -2 drop fish sauce, very hot |
1 package fresh mushrooms, sliced |
1/4-1/2 lb snow peas, cut in half |
1/2 can sliced water chestnuts |
1 lb cooked linguine, break in half when cooking |
Directions:
1. Heat Peanut Oil, and Sesame Oil in a wok.
2. Add Garlic and Ginger, quickly saute.
3. Stir Fry Chicken Strips until slightly browned.
4. Add Peanut Butter to Wok, stir Chicken Broth and Soy Sauce into Peanut Butter to dilute.
5. Add Kung Pao Sauce, Hoisin Sauce, Garlic Black Bean Sauce, Chili Garlic Sauce, Fish Sauce (see note below) Add Mushrooms, Snowpeas and Water Chestnuts.
6. Cook on medium heat about 5 min.
7. Serve over Linguine.
8. Note: We like this dish really spicy and add more of these sauces at the table after serving the kids.
9. The original recipe just called for Kung Pao Sauce and Sezchwan Sauce-I can never find Sezchwan Sauce and have to stockpile Kung Pao Sauce, so we rely on all of the sauces.
10. Of course, the dish is slightly different each time we make it.
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