Kung Pao Spaghetti
California’s Pizza Kitchen Kung Pao Spaghetti Recipe. Make sure to repin this recipe. Our twist on a Chinese classic with garlic, scallions, peanuts and hot red sriracha!
- Prep Time: :10
- Cook Time: :10
- Total Time: :20
- Yield: 4 1x
- Category: Entree
- Method: Stove Top
- Cuisine: Asian
Ingredients
Scale
- 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
Instructions
- 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.
Find it online: https://goingmywayz.com/kung-pao-spaghetti/