Kung Pao Spaghetti

Kung Pao Spaghetti
This easy dinner comes together in minutes and delivers a spicy kick.
Cuisine: Italian
Recipe type: Spaghetti
  • 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
  • ⅓ c. soy sauce
  • ½ c. chicken broth
  • ¼ c. sweet chili sauce
  • 2 tbsp. sriracha
  • 2 tbsp. rice wine vinegar
  • ½ c. roasted peanuts, chopped
  • 3 green onions, thinly sliced
  1. Bring a large pot of salted water to boil. Add pasta and cook according to package instructions; drain well.
  2. 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.
  3. 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.

Watch the recipe video here:

How To Make Kung Pao Spaghetti

Our Kung Pao Spaghetti is better than California Pizza Kitchen's. Full recipe:

Posted by Delish on Thursday, August 24, 2017