Kung Pao Spaghetti

10m
Prep Time
12-15m
Cook Time
22m
Ready In

Recipe: #22675

January 25, 2016



"Here's a Kung Pao that you can make at home in less than 20 minutes. This is really a Chinese take-out favorite tossed in spaghetti noodles. It’s wonderfully flavorful and savory with that extra spicy kick to it."

Original is 4 servings
  • FOR THE SAUCE

Nutritional

  • Serving Size: 1 (332.6 g)
  • Calories 872.4
  • Total Fat - 27.8 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 72.3 mg
  • Sodium - 2841.2 mg
  • Total Carbohydrate - 111.7 g
  • Dietary Fiber - 2.4 g
  • Sugars - 13.2 g
  • Protein - 52.2 g
  • Calcium - 161.9 mg
  • Iron - 7.2 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

For the sauce: 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 diced chicken with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 5 minutes (careful not to overcook or the chicken will be dry). Set aside to a plate or bowl.

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, cooked chicken, peanuts and green onions. Serve.

Tips


No special items needed.

0 Reviews

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