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Kung Pao Spaghetti combines nutty, spicy, and savory flavors in a vibrant dish.
Kung Pao Spaghetti, a delightful twist on a classic favorite, brings the warm and nutty flavor of roasted peanuts together with a vibrant and spicy sauce. Each bite offers a symphony of textures—crunchy peanuts, tender chicken, and perfectly al dente pasta. The aroma of garlic and soy sauce fills the kitchen, hinting at the layers of flavor about to be savored.
As you cook, you'll notice how the cornstarch creates a luscious, glossy sauce—an essential step for a silky coating that clings to the spaghetti strands just right. Adding the ingredients back into the slightly reduced sauce ensures every mouthful is packed with bold, balanced tastes. This dish not only satisfies your taste buds but also makes the whole cooking process an engaging experience.
Whether shared at a family dinner or a casual gathering of friends, Kung Pao Spaghetti is sure to be a conversation starter. The vibrant red hue from sriracha sets off the dish visually, complementing its complex flavors. It's a meal that evokes joy, creativity, and a touch of culinary adventure, inviting everyone to partake in the satisfying journey from prep to plate.
Ingredients
- 1 (16-ounce) box spaghetti
- 2 tablespoons vegetable oil
- 4 (4-ounce) chicken breasts boneless and skinless, cubed
- kosher salt to taste
- 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
- In a large pot of salted, boiling water, cook the spaghetti to al dente, according to the package directions. Drain the spaghetti.
- While the spaghetti is cooking, in a large skillet over medium-high heat, add the oil.
- Evenly season the chicken cubes with the salt and the pepper.
- Add the seasoned chicken cubes to the heated oil and cook, stirring occasionally, until they reach an internal temperature of 165 degrees F, are golden, and their juices run clear, about 6-8 minutes.
- Transfer the cooked chicken cubes to a plate and keep them warm.
- In the same skillet, add the garlic and cook until it is fragrant, about 1 minute.
- Stir the cornstarch into the garlic until it is evenly incorporated.
- Add the soy sauce, the chicken broth, the sweet chili sauce, the sriracha, and the rice wine vinegar to the garlic-cornstarch mixture and whisk until combined.
- Bring the sauce to a simmer and cook until the sauce is slightly reduced, about 1-2 minutes.
- Add the cooked spaghetti, the cooked chicken cubes, the peanuts, and the scallions to the sauce and toss until the ingredients are completely coated.
- Serve.
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