CPK's Kung Pao Spaghetti
User Reviews
4.8
60 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
CPK's Kung Pao Spaghetti
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A copycat recipe that you can make at home in less than 20 min. And the homemade version tastes 10000x better!
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Ingredients
- 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
For the sauce
- 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
Instructions
- 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.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- 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.
- Serve immediately.
Notes
- Adapted from Blog Chef
- Blog Chef
Genuine Reviews
User Reviews
Overall Rating
4.8
60 reviews
Excellent
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