Cpk's Kung Pao Spaghetti

Any time I go to PF Changs I always order Kung Pao Chicken. I never order it anywhere else. Mostly because they usually put bell peppers in it. 

I like the overall flavor of Kung Pao Chicken, so when I saw this recipe I thought I'd give it a go.

It was an ok recipe. It comes together super easy and all the ingredients most people have in their pantry. 

The 2 T of red chili paste with garlic I used gochujang. The 2 T was perfect heat for me in this recipe. 

The overall flavor of this dish was good. I'm not sure I'd say it was Kung Pao chicken, but then again, I'm not sure I really know what makes up said chicken.

Cpk's Kung Pao Spaghetti

Recipe from Damn Delicious

Serves 4

• 1 pound spaghetti
• 2 T vegetable oil
• 3 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 4 cloves garlic, minced
• 1/2 c dry roasted peanuts
• 2 green onions, thinly sliced

FOR THE SAUCE:

• 1/2 c reduced sodium soy sauce
• 1/2 c chicken broth
• 1/2 c dry sherry
• 2 T red chili paste with garlic, or more, to taste
• 1/4 c sugar
• 2 T red wine vinegar
• 2 T cornstarch
• 1 T sesame oil

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.