Ingredients
-
1
-
2
-
2
-
1/2
-
1
-
1/3
-
1
-
1/4
-
1 - 2
-
1 - 2
-
1
-
1
-
1 - 2
-
1
-
1/4 - 1/2
Directions
Peanut Butter Chicken Pasta, 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 , 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
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Steps
|
1
Done
|
Heat Peanut Oil, and Sesame Oil in a Wok. |
|
2
Done
|
Add Garlic and Ginger, Quickly Saute. |
|
3
Done
|
Stir Fry Chicken Strips Until Slightly Browned. |
|
4
Done
|
Add Peanut Butter to Wok, Stir Chicken Broth and Soy Sauce Into Peanut Butter to Dilute. |
|
5
Done
|
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
Done
|
Cook on Medium Heat About 5 Min. |
|
7
Done
|
Serve Over Linguine. |
|
8
Done
|
Note: We Like This Dish Really Spicy and Add More of These Sauces at the Table After Serving the Kids. |
|
9
Done
|
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
Done
|
of Course, the Dish Is Slightly Different Each Time We Make It. |
