German chocolate frosting covers a chewy chocolate cookie. They are excellent and freeze beautifully if you have any leftovers. You won’t be satisfied if you substitute canned frosting.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 (8 ounce) package angel hair pasta
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- ½ cup chicken broth
- ½ cup fresh bean sprouts
- 1 red bell pepper, thinly sliced
- 4 green onions, chopped
- 1 pound skinless, boneless chicken breast halves – cut into cubes
Instructions
- Cook angel hair pasta in a large pot of boiling water until al dente, 6 to 8 minutes. Drain and set aside.
- Warm a nonstick skillet over medium heat. Sauté bell pepper, green onions, and bean sprouts until tender-crispy. Transfer vegetables to a bowl and set aside.
- Add cubed chicken to the skillet; cook and stir over medium heat until done. Transfer chicken to a bowl and set aside.
- Mix peanut butter, soy sauce, and ginger in the skillet over medium-low heat. Stir in chicken broth. Add pasta, sautéed vegetables, and chicken. Toss to coat all ingredients.
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 3 g |
| Sodium | 592 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
It was good. Hubby liked it too, but I left out the bean sprouts because I knew he wouldn’t like them. Added mushrooms and grated carrots instead, plus granulated garlic. I also added cayenne pepper to mine for a bit more spice. I’d make it again.
Hubby loves it! Only added more chicken broth (one cup) and 3 tablespoons of soy sauce to make it thinner. Wasn’t sure if chunky peanut butter was not going to go over well but we both loved it! Can’t wait to try it with shrimp!
Very bland. Took it to a party & no body liked it.
I thought this was good, but I added needed more layering of flavors in my opinion. I add 1 1/2 T brown sugar, sprinkle of garlic powder, 1 1/2 T lemon juice, 1/8 tsp cayenne pepper, and 1 1/2 T rice vinegar.
An excellent recipe. I added chili garlic paste for a more spicy flavor.
I had a little bottled peanut sauce that I wanted to use up, otherwise followed the recipe except adding a few red pepper flakes. It was very, very popular among my crew, and they had to scissor, paper, rock to see who would take the leftovers for lunch the next day
I used brown rice ramen, and ommitted the chicken. Thinly sliced red pepper was a great touch. It definitely benefits from a squeeze of lime. Great cold too!
This is delicious. The only thing it needs is some freshly squeezed lemon on top when you serve it. Then it’s perfect.
It was very good. We added extra peanut butter and water to increase the amount of sauce. We also added some sugar to make it a little sweeter.
Very good!!!! Add water chestnuts !!! Who could leave them out? My sister Cheryl got me hooked on them years ago & now they are one of my absolute favorite things (especially in a dish like this) to add!! Crunchy & deli-shish!!! Thanks Cheryl!! Now I’m going to get u hooked on peanut sauce with ginger & so much more!!
easy and delicous!
Not bad at all, Marbalet! Since I’m living in Japan, I had to make a few small substitutions. I also used a thicker, flat noodle (linguine) instead of angel hair. Used sesame oil to saute, and needed about a cup of pasta water at the end to find the right consistency for the sauce. This was a big hit with the family, including my pregnant wife who normally dislikes peanut butter!
There was way too much peanut butter, it overruled all other ingredients and I didnt add the entire amount.
This seemed like a good idea, but the flavor was overwhelming in peanut butter. Added a lot more broth to try to get a sauce consistency, but the oily peanut butter and broth don’t mix well and it was just too thick when mixed with the veggies and meat. In the end, the flavor was chicken and peanut butter over noodles. Edible. Our dogs thoroughly enjoyed the leftovers, as we knew we would not be eating them. If you’re looking for something similar to Kung Pao, this isn’t it.
this recipe was absolutely delicious….however i did my own spin on it having read all the commments before….i basically eyeballed everything,did more veggies, less pasta, cut down on the PB and added garlic and chives for extra seasoning….loved it…
Very yummy! I doubled the red pepper & peanut butter; quadrupled the bean sprouts; added shrimp and a little more ginger for a nice fresh added flavor. The broth does make it a little saltier than I like, but overall a great meal
sorry people i would never make this again followed recipe to the t and it wasnt spicey and way to much peanut butter taste , this was not what i was expecting thanks any way
The family liked it but it was bland to me. Needed salt and some stronger flavors, I added garlic and salt but it needed something else too.
I liked this even better the 2nd day. The fineness of the thin spaghetti with the interesting peanut butter, soy and ginger combo was nice. For me, I did not find it too peanutty. I did double the chicken broth as the only change to the recipe. Thanks.
I didn’t care so much for it, but hubby liked it. I wonder if the peaunt sauce in the jar would be just as good? Next time bread and fry the chicken.
Loved this! I didn’t have any bean sprouts on hand so I used mushrooms instead. I sauteed the chicken, mushrooms, and peppers with a little balsamic vinegar, teriyaki sauce, and garlic to give it a little more flavor. I will absolutely make this again