Kung Pao Chicken Spaghetti and Meatballs

• Meat

  • 1 lb Ground chicken

• Produce

  • 6 cloves Garlic
  • 1/2 tsp Ginger, ground
  • 2 Green onions
  • 1/2 cup Peanuts, dry roasted
  • 4 tbsp Red chili paste with garlic
  • 1/3 cup Yellow onion

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/2 cup Chicken broth or stock

• Condiments

  • 2 tbsp Honey
  • 1 cup Soy sauce
  • 3 tbsp Sriracha

• Pasta & Grains

  • 1/3 cup Oats
  • 1 lb Spaghetti

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 cup Brown sugar
  • 2 tbsp Cornstarch
  • 1/4 tsp Pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1 tbsp Sesame oil
  • 1 tsp Vegetable oil

• Beer, Wine & Liquor

  • 1/2 cup Sherry, dry

Found on thechunkychef.com

Description

Directions

• MAKE THE KUNG PAO SPAGHETTI:
• Whisk together soy sauce, chicken broth, sherry, chili paste, brown sugar, rice vinegar, cornstarch and sesame oil in a small mixing bowl and set aside.
• Bring a large pot of water to a boil, add some salt and cook spaghetti according to package directions for al dente. Drain and toss with a drizzle of vegetable oil to keep from clumping.
• In a large skillet, heat vegetable oil over MED heat and add minced garlic. Saute, stirring constantly for about 30 seconds.
• Pour in reserved sauce mixture, bring to a boil, reduce heat to a simmer and let cook until slightly thickened. This will take about 2 minutes.
• Toss drained pasta in the sauce.
• MAKE THE KUNG PAO CHICKEN MEATBALLS:
• Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside.
• To a mixing bowl, combine meatball ingredients and mix until well combined. Careful not to over mix though, otherwise the meatballs will be tough.
• Scoop meat mixture into tablespoon sized balls and roll into a ball. If the meat sticks to your hands too much, wet your hands slightly with water.
• Place meatballs on prepared cookie sheet and bake approximately 25 minutes, until they begin to turn golden brown and are cooked through.
• To a small mixing bowl, whisk together sauce ingredients and set aside.
• Once meatballs are done, remove from oven and let cool for a few minutes.
• Toss meatballs in sauce.
• TO SERVE:
• Serve a plate of the Kung Pao spaghetti with several chicken meatballs on top. Garnish with sesame seeds, sliced green onions, and chopped peanuts.