Kung Pao Spaghetti
Kung Pao Spaghetti
Kung Pao Spaghetti Recipe by Raymond Selzer
Servings: 4 serving
Ingredients
- spaghetti cooked almost al dente
- olive oil for frying
- 2 chicken breast boneless , skinless , diced
- salt
- pepper
- 3 tbsps chopped garlic
- 1/3 cup peanut
- 2 green onion sliced thin
- 1/3 cup soy sauce
- 1/2 cup chicken broth or beef broth
- 1/2 cup sherry chinese cooking or
- 2 tbsps sriracha
- 1/4 cup hoisin sauce
- 2 tbsps rice vinegar red or
- 1 tbsp sesame oil
Instructions
- In a large pan heat olive oil. Add chicken pieces, season with salt and pepper and fry til no longer pink and juice runs clear. Remove from pan and set aside
- Add garlic to pan and saute til fragrant.
- While the garlic sautes combine soy sauce, broth, wine, sriracha, hoisin, vinegar and sesame oil in a separate bowl. Add the sauce to the pan and bring to a boil
- Reduce the sauce for 3-5 minutes, add peanuts, chicken and onions. Continue to reduce another 3-5 minutes til sauce thickens.
- Add pasta to sauce and toss.
