minniet's Recipe

Kung Pao Spaghetti

Category: Chicken

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
2 tbsp. sriracha
2 tbsp. rice wine vinegar
1/2 c. roasted peanuts, chopped
3 green onions, thinly sliced

(1) Bring a large pot of salted water to boil. Add pasta and cook according to package instructions; drain well.

(2) 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.

(3) 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.