Kung pao spaghetti
Recipe by Karyn Johnson
3/4 lb spaghetti
2 tbsp vegetable oil
3 boneless, skinless, chicken breasts, sliced thin
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1/2 cup dry roasted peanuts
2 green onions, thinly sliced
For the Sauce 2/3 cup soy sauce
1/2 cup chicken broth
1/2 cup dry sherry
2 tbsp red chili paste with garlic, or to taste
1/4 cup sugar
2 tbsp red wine vinegar
2 tbsp cornstarch
1 tbsp sesame oil
1. In a small bowl, whisk together soy sauce, broth, sherry, red chili paste, sugar, vinegar, cornstarch and sesame oil; set aside.
2. Cook pasta according to package instructions; drain well. Heat vegetable oil over medium high heat. Season chicken with salt and pepper, cook about 3-4 minutes per side, set aside.
3. Add garlic to skillet and cook about 1 minute, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes.
4. Stir in pasta, chicken, peanuts and green onions. Serve immediately!
main courses December 30, 2015 01:20
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