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–+ servings
CPK's Kung Pao Spaghetti

CPK's Kung Pao Spaghetti

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
A copycat recipe that you can make at home in less than 20 min. And the homemade version tastes 10000x better!
4.8 stars (21 ratings)

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
  • ½ cup dry roasted peanuts
  • 2 green onions, thinly sliced

For the sauce

  • ½ cup reduced sodium soy sauce
  • ½ cup chicken broth
  • ½ cup dry sherry
  • 2 tablespoons red chili paste with garlic, or more, to taste
  • ¼ cup sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil

Instructions

  • 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.

Notes

Adapted from Blog Chef