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CPK’S Kung Pao Spaghetti

Created by dienia b on February 16, 2016

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

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.
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.
Step 4: Season chicken breasts with pepper, to taste.
Step 5: Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.
Step 6: Let cool before dicing into bite-size pieces; set aside.
Step 7: Add garlic to the skillet and cook,stirring constantly, until fragrant, about 1 minute.
Step 8: Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes.
Step 9: Stir in pasta, chicken, peanuts and green onions.
Step 10: Serve immediately.