
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
20 mins
This easy dinner comes together in minutes and delivers a spicy kick. Our best copycat of California Pizza Kitchen's kung pao chicken spaghetti is saucy and extremely easy to make. We don't know why we haven't just been making it ourselves at home.
Advertisement - Continue Reading Below
Ingredients
Kosher salt
- 1 lb.
spaghetti
- 2 Tbsp.
vegetable oil
- 1 lb.
boneless skinless chicken breasts, cubed
Freshly ground black pepper
- 3
cloves garlic, minced
- 2 Tbsp.
cornstarch
- 1/3 cup
reduced-sodium soy sauce
- 1/2 cup
low-sodium chicken broth
- 1/4 cup
sweet chili sauce
- 2 Tbsp.
sriracha
- 2 Tbsp.
rice wine vinegar
- 1/2 cup
roasted peanuts, chopped
- 3
scallions, thinly sliced
Directions
- Step 1In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain.
- Step 2Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper. Add to skillet and cook, stirring occasionally, until golden and cooked through, 6 to 8 minutes. Remove from skillet.
- Step 3Stir 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 until reduced slightly, 1 to 2 minutes. Add cooked pasta, chicken, peanuts, and scallions and toss until completely coated.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below