Kung Pao Spaghetti
Created by medgirl42 on January 25, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 12-15m
- Recipe #22675
Ingredients
- 1 pound dry spaghetti
- 2 tablespoons oil (vegetable oil)
- 3/4 to 1 pound boneless skinless chicken breasts (diced, 3-4 breasts)
- Kosher salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1/2 cup peanuts (dry roasted)
- 2 green onions, thinly sliced
- FOR THE SAUCE
- 2/3 cup low-sodium soy sauce
- 1/2 cup chicken broth
- 1/2 cup dry sherry
- 2 tablespoons red chili paste (chili paste with garlic, or more, to taste)
- 1/4 cup granulated sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
How to Make
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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.
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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. 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.
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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.
Nutritional Facts
- 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