This recipe was really, really good! I did change the recipe slightly... I know, it probably isn't right to give this recipe 5 stars if I changed it, but it was really good. I didn't have any chile paste, so I used tabasco sauce instead. The ingredients are fairly similar. I used about 1 1/2 teaspoons. I soaked the chicken (just to coat) in additional low sodium soy sauce before cooking (about 10 min.) and stir-fried it with 4 cloves of minced garlic and crushed red pepper to taste. I love garlic! I also used crunchy peanut butter and omitted the extra peanuts. I was afraid of adding too many peanuts (I've done that to Kung Pao Chicken before and it doesn't taste good!). The amount of "peanutty" taste was perfect. The only thing that I would do different next time I make this recipe is steam the green beans for about 7-8 minutes instead of 10. I overcooked them slightly... it was my fault because I should've been watching them as cooking times vary. Other than that, everything was delicious. Thanks for sharing, Erin. This recipe is a keeper.
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This recipe was really, really good! I did change the recipe slightly... I know, it probably...