Kung Pao Spaghetti

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Tender spaghetti and juicy stir-fried chicken tossed in a glossy, sweet-spicy soy-chili sauce, topped with crunchy peanuts and green onion. It's saucy, ready in 35 minutes, and might just beat the CPK original.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American, asian

Servings: servings

Author: Krista Teigen

Ingredients

For the Sauce

12 oz. spaghetti noodles
½ cup soy sauce
½ cup chicken broth
2½ tbsp brown sugar
2 tbsp rice vinegar
1 tbsp chili garlic sauce
1 tbsp cornstarch
1 tsp sesame oil
dash of salt and pepper

For the Chicken

20 oz. boneless skinless chicken breasts chopped into bite size pieces
½ tsp salt
¼ tsp pepper
2 tbsp vegetable oil
2 cloves garlic minced
½ cup roasted peanuts plus more for topping
3 green onions chopped + more for topping

Instructions

Bring a large pot of salted water to a boil. Refer to package directions, and cook the spaghetti a minute short of al dente. Drain the pasta and set aside.
12 oz. spaghetti noodles
In a bowl, whisk together the sauce ingredients.
½ cup soy sauce, ½ cup chicken broth, 2½ tbsp brown sugar, 2 tbsp rice vinegar, 1 tbsp chili garlic sauce, 1 tbsp cornstarch, 1 tsp sesame oil, dash of salt and pepper
Season the chicken with salt and pepper.
20 oz. boneless skinless chicken breasts, ½ tsp salt, ¼ tsp pepper
Add the oil to a large skillet or wok over medium-high heat. Stir fry the chicken until browned on all sides and cooked through. Add in the garlic and cook for a minute. Remove from the chicken from the pan and set aside on a clean plate.
2 tbsp vegetable oil, 2 cloves garlic
Add the sauce to the skillet over medium high heat. Once it starts to sizzle and thicken, add in the pasta, stirring to coat it in the sauce. Add in chicken, peanuts, and green onions and toss it all together until combined.
½ cup roasted peanuts , 3 green onions
Sprinkle with more peanuts and chopped green onion before serving.

Notes

This recipe is mild as written. For real kung pao heat, use 2 tablespoons of chili garlic sauce instead of 1.
Soy sauce and broth both add up in sodium, so swap in low-sodium versions if you're watching salt.
Chicken thighs make a juicier swap for breasts, just make sure chicken is fully thawed and patted dry before it hits the pan, or it'll steam instead of brown and water down the sauce.
Want veggies? Sauté sliced bell peppers in the skillet right after the chicken comes out in step 4.
If the finished sauce feels too thick, a splash of extra chicken broth loosens it right up.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months (the sauce may separate slightly, so give it a good stir while reheating).
Reheat in a skillet over medium heat with a splash of broth or water until warmed through.

Nutrition