The classic combination might be spaghetti and meatballs, topped with a scarlet tomato sauce, but Kung Pao Spaghetti shows just how versatile those noodles can be! The spaghetti is just as tender as ever, but now it’s coated in a savory, spicy, and tangy sauce, with the heady aroma of garlic infusing each bite. Kung Pao Spaghetti brings the meatiness with sautéed bites of chicken and the crunch with roasted peanuts. This is a dish designed to shake up your pasta night dinners without adding more to your schedule! The only thing it adds to is your amazing night in!
Ingredients
- kosher salt, to taste
- 1 pound spaghetti
- 2 tablespoons vegetable oil
- 1 pound chicken breasts, boneless, skinless, and cubed
- freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- 1/3 cup reduced-sodium soy sauce
- 1/2 cup low-sodium chicken broth
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha
- 2 tablespoons rice wine vinegar
- 1/2 cup roasted peanuts, chopped
- 3 scallions, thinly sliced
Directions
Step 1 –In a large pot of boiling salted water, cook the spaghetti according to the package directions.
Step 2 –Drain the pasta.
Step 3 –In a large skillet over medium-high heat, heat the vegetable oil.
Step 4 –Season the chicken with salt and pepper.
Step 5 –Add the chicken to the skillet and cook, stirring occasionally, until golden and cooked through, for about 6-8 minutes.
Step 6 –Transfer the chicken from the skillet.
Step 7 –Stir the garlic into the skillet and cook until fragrant, about 1 minute.
Step 8 –Stir in the cornstarch until evenly incorporated.
Step 9 –Add the soy sauce, chicken broth, sweet chili sauce, sriracha, and rice wine vinegar and whisk until combined.
Step 10 –Simmer the sauce mixture until reduced slightly, about 1-2 minutes.
Step 11 –Add the cooked pasta, chicken, peanuts, and scallions, and toss until everything is completely coated.
Step 12 –Serve.
