CPK's Kung Pao Spaghetti

Yield: 4 servings

Prep: 10

Cook: 20

Total: 30

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

4.8 stars (20 ratings)

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

This CPK's Kung Pao Spaghetti recipe is brought to you by DAMN DELICIOUS

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