Description
A delightful fusion recipe combining the bold flavors of traditional Kung Pao chicken with the comforting texture of spaghetti noodles. This easy-to-make dish features tender chicken, crunchy peanuts, and a savory, spicy sauce all tossed together for a flavorful dinner that brings Asian-inspired tastes to your pasta dinner table.
Ingredients
Pasta
- 12 oz. spaghetti noodles
Sauce
- ½ cup soy sauce
- ½ cup chicken broth
- 2½ tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- Dash of salt and pepper
Chicken
- 20 oz. boneless skinless chicken breasts, chopped into bite size pieces
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
Garnishes
- ½ cup roasted peanuts (plus more for topping)
- 3 green onions, chopped (plus more for topping)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions, but stop one minute short of al dente. Drain the pasta and set aside to prevent overcooking.
- Whisk Sauce: In a bowl, thoroughly whisk together soy sauce, chicken broth, brown sugar, rice vinegar, chili garlic sauce, cornstarch, sesame oil, and a dash of salt and pepper until smooth and well combined.
- Season Chicken: Sprinkle salt and pepper over the chopped chicken pieces, ensuring an even coating for better flavor.
- Brown Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and stir-fry until all sides are browned and the chicken is cooked through. Add minced garlic during the last minute of cooking and sauté briefly to release its aroma. Remove the chicken from the skillet and set aside on a clean plate.
- Combine and Thicken Sauce: Pour the prepared sauce into the same skillet over medium-high heat. Allow it to come to a sizzle and thicken, stirring occasionally to prevent sticking.
- Toss Pasta and Chicken: Add the cooked spaghetti to the thickened sauce, stirring thoroughly to coat the noodles. Return the cooked chicken to the skillet along with the roasted peanuts and chopped green onions. Toss everything together gently but thoroughly to combine all flavors.
- Serve: Transfer the Kung Pao spaghetti to serving plates. Garnish with additional roasted peanuts and chopped green onions for added crunch and freshness before serving.
Notes
- Cooking the spaghetti one minute short of al dente prevents it from becoming mushy when tossed with the sauce.
- Adjust the amount of chili garlic sauce to control the spiciness according to your taste preference.
- Roasted peanuts add a satisfying crunch; lightly toast them if preferred for enhanced flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish can be made vegetarian by substituting chicken with tofu and using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American Fusion