Recipe by J Jenkins
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.
- 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 See How It's Made
- Heat Peanut Oil, and Sesame Oil in a wok.
- Add Garlic and Ginger, quickly saute.
- Stir Fry Chicken Strips until slightly browned.
- Add Peanut Butter to Wok, stir Chicken Broth and Soy Sauce into Peanut Butter to dilute.
- Add Kung Pao Sauce, Hoisin Sauce, Garlic Black Bean Sauce, Chili Garlic Sauce, Fish Sauce (see note below) Add Mushrooms, Snowpeas and Water Chestnuts.
- Cook on medium heat about 5 min.
- Serve over Linguine.
- Note: We like this dish really spicy and add more of these sauces at the table after serving the kids.
- 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.
- Of course, the dish is slightly different each time we make it.