CPK's Kung Pao Spaghetti

• Meat

  • 3 Chicken breasts, boneless skinless thin

• Produce

  • 4 cloves Garlic
  • 2 Green onions
  • 1/2 cup Peanuts, dry roasted
  • 2 tbsp Red chili paste with garlic

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1/2 cup Soy sauce, reduced sodium

• Pasta & Grains

  • 1 lb Spaghetti

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 Kosher salt and freshly ground black pepper
  • 1/4 cup Sugar

• Oils & Vinegars

  • 2 tbsp Red wine vinegar
  • 1 tbsp Sesame oil
  • 2 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1/2 cup Sherry, dry

Found on damndelicious.net

Description

Ingredients

• 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
• 1/2 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

Directions

• 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. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. 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. 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. Stir in pasta, chicken, peanuts and green onions. Serve immediately.