Kung Pao Spaghetti
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
How to make it
-
https://www.youtube.com/embed/dURYh1ZPEz4
-
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).
-
Bring a large pot of salted water to a rapid boil. Add the pasta and cook a minute shy of al dente. Drain.
-
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
-
Add in the cooked and drained pasta and combine with the sauce.
-
Add in the Chinese peppers and roasted peanuts into the bowl. Top with extra chopped scallions. Enjoy!
You May Also Like
Baked Beet Chips with Hoisin Sauce
- Difficulty
120 mins
14
Sausage Stuffing
- Difficulty
135 mins
0
Lemon Pepper Shrimp Scampi
- Difficulty
40 mins
3