California Pizza Kitchen Kung Pao Chicken Spaghetti (damndeliscious)

Kung Pao Chicken

1 lb boneless skinless chicken breasts
1/2 c cornstarch
oil for deep frying
1 lb spaghetti
1/4 c garlic, minced
1 c dry roasted peanuts
1 c green onions, sliced

Bring a large pot of salted water to a boil, add spaghetti and cook according to package directions. When spaghetti have finished cooking drain and set aside. 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 min 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 min. Stir in soy sauce mix and bring to a boil; reduce heat and simmer until thickened, about 1 – 2 min. Stir in pasta, chicken, peanuts and green onions. Serve immediately. Serves 4.


1/2 c chicken broth
2 T cornstarch
3/4 c soy sauce
1/2 c dry sherry
3 T red chili paste with garlic
1/4 c sugar
2 T red wine vinegar
1 T sesame oil

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.



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