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Kung Pao Spaghetti Recipe

   
 

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     Kung Pao Spaghetti

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   4
Preptime   30 mins

Ingredients
3 Chicken Breasts, boneless skinless
1 lb Spaghetti
4 Cloves Garlic, minced
2 Green Onions, thinly sliced
1/2 cup Peanuts, dry roasted
2 tbsp Red Chili Paste with garlic
2 tbsp Cornstarch
Kosher Salt and freshley ground black Pepper
1/4 cup Sugar
 
1/2 Cup chicken broth
2 tbsp Red Wine Vinegar
1 tbsp Sesame Oil
2 tbsp Vegetable oil
1/2 cup sherry, dry
2/3 cup Soy Sauce, reduced sodium

Instructions
In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
Serving Suggestions
To make vegetarian - leave out chicken and use veggie broth.


Originally Submitted
1/9/2015





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