Mount Hunger Kung Pao (Mount Kunger Pao?)

Mildred (my little Kung Pao Kutie Pie) just looked over my shoulder and groaned. "It is not Mount Kunger Pao!"

Well, if it's not that, it is, at the very least, Americanized Kung Pao, given the fact that it has peanut butter in it instead of just peanuts and that we here on Mount Hunger add additional sugar, to taste. These are both very American things to do-- take a perfectly good dish, add peanut butter and sugar, and call it good. It's also taken most exotic ingredients away, leaving behind the spicy-sweet flavor combination.

Lest you be put off by this introduction, let me assure you that it is good! I'm posting this recipe in response to a couple of requests for it, so let that give you the confidence to someday try it yourself.

It's a rare dish around these parts, reserved for times when we're craving it. Guess who's craving it right now?

(Mount) Kung(er) Pao

We very loosely follow this recipe, but here's our country bumpkin version. We usually double the amounts and sometimes also increase the sauce if it doesn't seem like enough (though it should be, we are still sometimes greedy for more).

• - 8 oz. uncooked noodles of your choice (We usually use regular pasta, but rice noodles are both customary and more delicious)
  -  2 to 3 tablespoons oil
• -  1 to 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• - 1 large onion, diced
• - 1 tbsp. freshly pressed garlic (about 4-5 cloves)
  -  a couple cups of broccoli, cooked and drained (add in any vegetables you like-- peppers are usual-- but we use broccoli)
• 
  

KUNG PAO SAUCE INGREDIENTS:

• - 1/2 cup low-sodium soy sauce
• - 1/2 cup peanut butter (crunchy is best, because it already contains peanut pieces)
• - 1/4 cup rice vinegar
• - 1/2 teaspoon ground ginger
• - 1 tablespoon sesame oil
• - brown sugar, to taste (we prefer a sweet-spicy kung pao, so we use more than we should)
• - 1 tablespoon (or more) cornstarch dissolved in a bit of cold water
• - ground cayenne or red pepper flakes, to taste (I prefer flakes; just remember that the longer the food sits, the more heat the flakes will release)
  
  
• - additional peanut butter, to taste
  
  - toppings, if desired: chopped, toasted peanuts and/or sesame seeds

Directions:

• 
  
  1.  Make Kung Pao sauce by combining all ingredients except cornstarch together over medium-low heat until combined. Add cornstarch and cook until thickened slightly. Add more peanut butter, brown sugar, and cayenne/red pepper flakes, to taste, and set aside. (I like mine with quite a bit of sweet and heat.)
  
  
• 2.  Cook and drain broccoli, set it aside, and then start boiling pasta. Cook pasta until al dente, toss with a bit of oil, and set aside.
  
  
• 3.  Cook chicken and onion in oil over medium heat until done, then add pressed garlic and cook until fragrant, about thirty seconds to one minute. Combine broccoli, chicken mixture, and sauce. Either toss sauce/chicken mixture with the cooked pasta or top pasta with the mixture. 
• 
  
• This dish is good hot, lukewarm, or even cold. If you want it hot, lightly heat all ingredients together in a pot, while stirring, until heated through.
  
  If desired, top with chopped peanuts or sesame seeds.