I threw this together as a part of my week-long Chicken Experiment (inspired by this blog): roast a chicken on Sunday, and then make cheap, experimental meals throughout the week.
I never made kung pao chicken before, so I started with a roux, some oil and butter, and onions and garlic. I added a tablespoon of peanut butter, about a teaspoon of sugar, and a few pinches of kosher salt. Then I splashed in some soy sauce, added a cup of water, reduced, then tossed in the chicken and vegetables. It came out pretty well.
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