Thursday, November 13, 2014
Kung Pao Spaghetti
This dish came from a blog I have visited quite a few times and have grown to trust that the recipes are always going to be delish. You can find the original recipe along with pictures here.
1 pound spaghetti
2 tablespoons vegetable oil
3 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, minced
1/2 cup dry roasted peanuts
2 green onions, thinly sliced
FOR THE SAUCE
2/3 cup reduced sodium soy sauce
1/2 cup chicken broth
1/2 cup dry sherry
2 tablespoons red chili paste with garlic, or more, to taste
1/4 cup sugar
2 tablespoons red wine vinegar
2 tablespoons cornstarch
1 tablespoon sesame oil
1. 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.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. 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.
4. 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.
5. Stir in pasta, chicken, peanuts and green onions.
6. Serve immediately.
**Randi's Side Notes**
- For my chicken I cut it up into bite sized pieces before cooking the breasts instead of after.
- I didn't have any dry sherry nor do I really even know what it is to be honest so I just used extra chicken broth. I'm sure the sherry would have added a much deeper flavor but honestly I really enjoyed it the way I made it so I personally probably will not go out of my way to find some dry sherry.