Name: Kung Pao Spaghetti
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 c. reduced-sodium soy sauce -; 1/2 c. low-sodium chicken broth -; 1/4 c. sweet chili sauce -; 2 tbsp. sriracha -; 2 tbsp. rice wine vinegar -; 1/2 c. roasted peanuts, chopped -; 3 scallions, thinly sliced -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Kung Pao Spaghetti

1. Kosher salt -

2. 1 lb. spaghetti -

3. 2 tbsp. vegetable oil -

4. 1 lb. boneless skinless chicken breasts, cubed -

5. Freshly ground black pepper -

6. 3 cloves garlic, minced -

7. 2 tbsp. cornstarch -

8. 1/3 c. reduced-sodium soy sauce -

9. 1/2 c. low-sodium chicken broth -

10. 1/4 c. sweet chili sauce -

11. 2 tbsp. sriracha -

12. 2 tbsp. rice wine vinegar -

13. 1/2 c. roasted peanuts, chopped -

14. 3 scallions, thinly sliced -

How to cook deliciously - Kung Pao Spaghetti

1. Stage

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain.

2. Stage

Meanwhile, 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.

3. Stage

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 until reduced slightly, 1 to 2 minutes. Add cooked pasta, chicken, peanuts, and scallions and toss until completely coated.