CPK's Kung Pao Spaghetti

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  300g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  4 cloves, minced or 12g

• Peanuts

  All types, raw

  ½ cup or 73g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Soy sauce

  Regular sodium, Shoyu

  ½ cup or 128g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Sherry

  Fino, Dry - Waitrose

  50g

• Chili Garlic Sauce

  Lee Kum Kee

  200g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Red wine vinegar

  2 tbsp or 30g

• Cornstarch

  2 tbsp or 15g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. 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.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. 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.
4. 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.
5. Serve immediately.
6. Recipe by: Chungah Rhee (source: https://damndelicious.net/2014/05/12/cpks-kung-pao-spaghetti/)