CPK’s Kung Pao Spaghetti
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(18)
Ingredients
4 servings
- 1 pound spaghetti
- 2 tablespoons vegetable oil
- 3 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- ½ cup dry roasted peanuts
- 2 green onions, thinly sliced
- ½ cup reduced sodium soy sauce
- ½ cup chicken broth
- ½ cup dry sherry
- 2 tablespoons red chili paste with garlic, or more, to taste
- ¼ cup sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
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Preparation
Step 1
In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
Step 2
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Step 3
Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
Step 4
Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
Step 5
Serve immediately.
Step 6
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Chef's notes
Adapted from Blog Chef
