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Recipe Kung Pao Spaghetti

Kung Pao Spaghetti

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    40mins

Recipe Video Fusion Chicken Vegetable Rice or Noodle Lunch Dinner Less Than 60 mins

What You Will Need

Ingredients

  • 1 lb. spaghetti
  • 2 Tbsp. olive oil
  • 1 lb. boneless skinless chicken breast, cut in 3/4-inch cubes
  • 1/4 cup Lee Kum Kee Minced Garlic
  • 3 cups coarsely-chopped scallions, greens and whites
  • 10 -15 whole Chinese dried red chili peppers (don’t eat these, they are for color and heat)
  • 1 cup unsalted dry roasted peanuts

Seasoning

  • 1/2 tsp. salt, for cooking spaghetti

Sauce Mix

  • 1 cup chicken stock
  • 2 Tbsp. cornstarch
  • 3/4 cup Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
  • 3 Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • 1/4 cup sugar
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. Lee Kum Kee Pure Sesame Oil

Made with
Lee Kum Kee products

2017 Panda Premium Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Premium Cooking Soy Sauce
Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. https://www.youtube.com/embed/dURYh1ZPEz4
  2. Make Kung Pao Sauce: In a saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, Lee Kum Kee Sriracha Chili Sauce, sugar, red wine vinegar and Lee Kum Kee Pure Sesame Oil and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon (about 20 minutes).
  3. Bring a large pot of salted water to a rapid boil. Add the pasta and cook a minute shy of al dente. Drain.
  4. In a large nonstick frying pan over medium-high heat, heat the olive oil for about 1 minute. Add the chicken and sauté until browned and cooked through.  Stir in the Lee Kum Kee Minced Garlic and scallions and cook for about 30 seconds. Add in the Kung Pao Sauce and toss and stir to coat the ingredients
  5. Add in the cooked and drained pasta and combine with the sauce.
  6. Add in the Chinese peppers and roasted peanuts into the bowl. Top with extra chopped scallions. Enjoy!

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