| This recipe is liked by 0 person(s). |
|
CHICKEN - Kung Pao Spaghetti :]>
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| CPK’s Kung Pao Spaghetti Ingredients | |
| 1 pound | spaghetti |
| 2 tablespoons | vegetable oil |
| 3 boneless, skinless thin-sliced chicken breasts | |
| Kosher salt, to taste | |
| freshly ground black pepper, to taste | |
| 4 cloves | garlic, minced |
| 1/2 cup | dry roasted peanuts |
| 2 | green onions, thinly sliced |
| For the sauce: | |
| 2/3 cup | soy sauce |
| 1/2 cup | chicken broth |
| 1/2 cup | dry sherry |
| 2 tablespoons | red chili paste with garlic, or more, to taste |
| 1/4 cup | sugar |
| 2 tablespoons | red wine vinegar |
| 2 tablespoons | cornstarch |
| 1 tablespoon | sesame oil |
Instructions
1. 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.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
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, chicken, peanuts and green onions.
Serve with Swiss Chard, cucumber, tomato salad garnished with chives and black sesame seeds
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe