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CHICKEN - Kung Pao Chicken Spaghetti
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Kung Pao Chicken Spaghetti Recipe adapted from Martin Yan’s Kung Pao Chicken | |
250 grams | boneless, skinless chicken breasts or thigh fillets |
2 1/2 Tbsps | peanut oil |
8 small | dried red chilies |
10 | garlic cloves, minced |
1 cup | green onions, chopped |
scallions, chopped | |
1 small | red bell pepper, cut into 1-inch squares |
1 1/2 cups | broccoli florets |
1/2 cup | unsalted dry roasted peanuts |
2 tsps | cornstarch dissolved in 1 tablespoon water |
250 grams | cooked spaghetti |
FOR MARINADE | |
2 tablespoons | oyster-flavored sauce |
1 teaspoon | cornstarch |
FOR SAUCE | |
1/4 cup | black vinegar |
balsamic vinegar, alternative | |
1/4 cup | chicken broth |
3 Tbsps | Chinese rice wine or dry sherry |
2 Tbsps | hoisin sauce |
1 Tbsp | soy sauce |
2 tsps | sesame oil |
2 tsps | chili garlic sauce |
2 tsps | sugar |
DIRECTIONS
Cut chicken into 1-inch pieces.
Combine marinade ingredients in bowl then add chicken. Stir to coat and let stand for 10 minutes.
Combine sauce ingredients in new bowl then set aside.
Place wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook while stirring until fragrant, for about 10 seconds.
Add chicken and stir-fry for 2 minutes. Remove chicken and chilies from wok.
Add remaining 1/2 tablespoon oil, swirling to coat sides. Add garlic and cook while stirring until fragrant, for about 10 seconds.
Add green onions, bell pepper, broccoli and peanuts, then stir-fry for 1 1/2 minutes.
Return chicken and chilies to wok and stir-fry for 1 minute. Add sauce and bring to boil.
Add cornstarch solution and cook while stirring until sauce boils and thickens. Add cooked spaghetti and toss to coat.
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