Kung Pao Spaghetti
Recipe: #22675
January 25, 2016
Categories: Chicken, Spaghetti Wok/Stir-Fry, Boneless Pieces, Spicy, Chicken Dinner, more
"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."
Ingredients
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- 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.