Kung Pao Spaghetti

Kung Pao Spaghetti

Kung Pao Spaghetti Recipe by Raymond Selzer
Cook Time25 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 4 serving


  • 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


  • 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.