In a small bowl,whisk together soy sauce, chicken broth, dry sherry, red chili paste,flakes, 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.

Step 4

Season chicken breasts with pepper, to taste.

Step 5

Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.

Step 6

Let cool before dicing into bite-size pieces; set aside.

Step 7

Add garlic to the skillet and cook,stirring constantly, until fragrant, about 1 minute.

Step 8

Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes.

Step 9

Stir in pasta, chicken, peanuts and green onions.

Step 10

Serve immediately.

Tips

No special items needed.

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CPK’S Kung Pao Spaghetti

Ingredients

Nutritional

Step by Step Method

Step 1