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4.8 from 60 votes

CPK's Kung Pao Spaghetti

A copycat recipe that you can make at home in less than 20 min. And the homemade version tastes 10000x better!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  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.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  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.
  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.
  5. Serve immediately.

Notes

  • Adapted from Blog Chef
  • Blog Chef