Ingredients
- 1 pound dry spaghetti
- 2 tablespoons oil (vegetable oil)
- 12 ounces boneless skinless chicken breasts (thin-sliced, 3 breasts, 4 ounces each)
- 1/2 teaspoon freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1/2 cup peanuts (dry roasted peanuts)
- 2 green onions, thinly sliced
- FOR THE SAUCE
- 2/3 cup soy sauce
- 1/2 cup chicken broth
- 1 tablespoon dry sherry (called for 1/2 cup)
- 2 tablespoons red chili paste
- 1 teaspoon red chili flakes
- 1 tablespoon granulated sugar (it called for 1/4 cup)
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
How to Make
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Step 1: 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.
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Step 2: In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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Step 3: Heat vegetable oil in a large skillet over medium high heat.
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Step 4: Season chicken breasts with pepper, to taste.
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Step 5: Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.
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Step 6: Let cool before dicing into bite-size pieces; set aside.
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Step 7: Add garlic to the skillet and cook,stirring constantly, until fragrant, about 1 minute.
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Step 8: Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes.
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Step 9: Stir in pasta, chicken, peanuts and green onions.
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Step 10: Serve immediately.
We hope you enjoy this recipe!
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