California Pizza Kitchen Kung Pao Spaghetti

Step 1: In a medium saucepan, whisk together the veggies stock and cornstarch until the cornstarch is fully dissolved.

Step 2: Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat.

Step 3: Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes.

Step 4: Set aside.

Egg whites:

Step 5: In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended.

Step 6: Be careful not to beat them into a froth.

Step 7: Set aside.

Step 8: Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes.

Step 9: Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute.

Step 10: Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them.

Step 11: Taking care to avoid splattering.

Step 12: Add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets.

Step 13: Then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces.

Step 14: Gently stir the Chinese peppers and roasted peanuts into the pan.

Step 15: As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions.

Step 16: Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.

Step 17: When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce.

Step 18: Serve family-style or transfer to individual serving bowls, arranging the chicken, vegetables, and peppers.