Kung Pao Spaghetti

INGREDIENTS:

PASTA

• 1 pound spaghetti

• 2 tablespoons vegetable oil

• 3 boneless, skinless thin-sliced chicken breasts

• Kosher salt and freshly ground black pepper, to taste

• 4 cloves garlic, minced

• ½ cup dry roasted peanuts

• 2 green onions, thinly sliced

FOR THE SAUCE

• ½ cup Kikkoman Soy Sauce

• ½ cup chicken broth

• ½ cup dry sherry

• ½ teaspoon chili powder

• ¼ cup sugar

• 2 tablespoons red wine vinegar

• 2 tablespoons cornstarch

• 1 tablespoon sesame oil

DIRECTIONS:

1. In a small bowl, whisk together soy sauce, chicken broth, dry sherry, chili powder, 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. 

4. Season chicken breasts with salt and pepper, to taste. 

5. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. 

6. Let cool before dicing into bite-size pieces; set aside.

7. Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. 

8. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. 

9. Stir in pasta, chicken, peanuts and green onions.

10. Serve immediately.

YIELD:

• Four (4) Servings

NOTES:

SOURCE:

• http://damndelicious.net/2014/05/12/cpks-kung-pao-spaghetti/ (MODIFIED)

PHOTOS: