The Pioneer Woman Tasty Kitchen
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Kung Pao Peanut Chicken

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

The best stir-fry ever!

Ingredients

  • FOR THE SAUCE:
  • 2 Tablespoons Fresh Ginger, Peeled
  • 2 cloves Garlic, Peeled
  • ½ cups Creamy Natural Peanut Butter
  • 3 Tablespoons Low-Sodium Tamari Or Soy Sauce
  • 1  Lime, Zest And Juice
  • 1 teaspoon Brown Sugar Or Molasses
  • 1 dash Crushed Red Pepper Flakes
  • ½ cups Low Sodium Chicken Broth Or Water, Or More If Needed
  • FOR THE CHICKEN & VEGGIES:
  • 2 Tablespoons Peanut Oil
  • 1-½ pound Boneless, Skinless Chicken Breast, Cubed
  • 1 Tablespoon Crushed Sichuan Peppercorns Or Crushed Red Pepper Flakes
  • 5 whole Dried Thai Chilies, Chopped (optional)
  • 3 cups Vegetables, Chopped (bell Pepper Strips, Broccoli, Sugar Snap Peas, Zucchini)
  • FOR SERVING:
  • 2 cups Cooked Rice Noodles Or Rice, Amount As Desired For Serving
  • Green Onions, Dry Roasted Peanuts, Cilantro (for Garnish)

Preparation

1. Combine sauce ingredients in a blender and puree until smooth. Taste and adjust seasoning or liquid, if necessary. Set aside.
2. Heat oil to medium high in a wok or large skillet. Add cubed chicken and saute 2-3 minutes, until it’s starting to brown. Add pepper flakes and Thai chilies and saute for 30 seconds. Add vegetables and stir fry until veggies start to soften and brown, about 3-4 minutes. Add sauce to the pan and allow to simmer 2-3 minutes, until thick, stirring frequently.
3. Serve stir fry over noodles or rice and garnish with green onion, peanuts and cilantro.

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Profile photo of Megan

Megan on 6.11.2015

Lots of good flavor, but this creamy sauce tastes more like a Thai Peanut sauce than the Kung Pao I’m use to.

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