kung pao chicken spaghetti
Ingredients:
- 1 lb. spaghetti
- 2 tbsp. vegetable oil
- 1 lb. boneless, skinless chicken breasts, cubed
- kosher salt
- freshly ground black pepper
- 3 cloves garlic, minced
- 2 tbsp. cornstarch
- 1/3 c. soy sauce
- 1/2 c. chicken broth
- 1/4 c. sweet chili sauce
- 1 tbsp. sriracha
- 2 tbsp. rice wine vinegar
- 1/2 c. roasted peanuts, chopped
- 3 green onions, thinly sliced
Directions:
- Bring a large pot of salted water to boil
- Add pasta and cook according to package instructions, drain well
- Meanwhile, heat vegetable oil in a large skillet over medium high heat
- Season chicken all over with salt and pepper
- Add to skillet and sauté, stirring occasionally, until golden and cooked through, about 6-8 minutes
- Remove chicken from skillet
- Stir in garlic and cook until fragrant, about 1 minute.
- Stir in cornstarch until evenly incorporated
- Add soy sauce, chicken broth, sweet chili sauce, sriracha and rice wine vinegar and whisk until combined
- Simmer for 1-2 minutes, until reduced slightly
- Stir in pasta, chicken, peanuts and green onions
Nutrition Facts: