CPK’s Kung Pao Spaghetti
Have you ever had California Pizza Kitchen’s Kung Pao Spaghetti? I’ve had it on many occasions but as good as it is, I’m just not comfortable spending $15 on a lunch dish for myself, especially when it’s during my lunch break at work. But now, I never have to order this because I could make it right at home! The best part about it: it’s actually a quick and simple recipe that tasted even better than CPK. Seriously. It was wonderfully flavorful and savory with that extra spicy kick to it and there was plenty of chicken to go around for everyone (unlike CPK who adds in a couple of pieces of chicken and then charges an additional $3 for it). If you want it completely vegetarian, you could even add some fried tofu cubes. That actually sounds better than the chicken. I’ll definitely be trying that next time.
CPK’s Kung Pao Spaghetti (adapted from Blog Chef):
Yields 4 servings
- 1 pound linguini
- 1/2 cup chicken broth
- 2 tablespoons cornstarch
- 3/4 cup soy sauce
- 1/2 cup dry sherry
- 3 tablespoons red chili paste with garlic
- 1/4 cup sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon sesame oil
- 3 tablespoons vegetable oil, divided
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
- 4 cloves garlic, minced
- 1 cup dry roasted peanuts
- 1 cup green onions, thinly sliced
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a small bowl, whisk together the chicken broth, cornstarch, soy sauce, dry sherry, red chili paste, sugar, red wine vinegar and sesame oil; set aside.
Slice the chicken into 2-inch chunks; season with salt and pepper, to taste. (Be cautious with the salt since the sauce you’ll be making later on is soy sauce based.)
Heat 2 tablespoons vegetable oil in a medium skillet over medium high heat. Cook the chicken in two batches until golden and opaque throughout, about 4 minutes. Transfer to a plate.
Add remaining tablespoon oil and garlic to the skillet. Cook, stirring constantly, until fragrant, about 30-60 seconds.
Stir in the sauce mixture and peanuts.
Bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes.
Add the pasta and green onions and stir to coat.
Add the chicken, along with any juices, and stir to coat.
Serve immediately with chopsticks, like they do at CPK, and enjoy!
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