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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 652.8
  • Total Fat: 40.2 g
  • Cholesterol: 6.9 mg
  • Sodium: 1,210.3 mg
  • Total Carbs: 56.0 g
  • Dietary Fiber: 5.9 g
  • Protein: 17.6 g

View full nutritional breakdown of Vi Nguyen- Cali Pizza Kitchen Kung Pao Spaghetti calories by ingredient
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Vi Nguyen- Cali Pizza Kitchen Kung Pao Spaghetti

Submitted by: HCC_BIOL1322
Vi Nguyen- Cali Pizza Kitchen Kung Pao Spaghetti

Introduction

Spicy Asian-Influences noodle dish adpated from the restaurant California Pizza Kitchen.
Slight revisions from www.recipezaar.com recipe#121823 submtted by Sharon 123
Spicy Asian-Influences noodle dish adpated from the restaurant California Pizza Kitchen.
Slight revisions from www.recipezaar.com recipe#121823 submtted by Sharon 123

Number of Servings: 6

Ingredients

    Kung Pao Sauce:
    1/2 cup chicken broth *prefer lower sodium
    3 tbs cornstarch
    1/3 soy sauce *prefer kikkoman
    3 tbs chili garlic sauce *prefer huy fong foods inc.
    1/4 cup sugar
    2 tbs red wine vinegar
    2 tbs toasted sesame oil

    Egg White-Cornstarch Mixture:
    2 egg whites
    2 tbs cornstarch
    1/2 tsp salt

    Pasta:
    1 lb spaghetti
    1/2 olive oil plus 2tbs olive oil
    1 lb boneless, skinless, chicken breast, cut in 3/4" cubes
    10 whole chinese dried red chili peppers (don't eat)
    1 cup unslated dry roasted peanuts
    1/4 cup minced garlic
    3 cups coarsly-chopped scallions, greens & whites

Directions

Serving size: 1 cup
Recipe makes 6 servings
1) To make kung pao sauce
A. In med saucepan, whisk chicken broth and cornstarch until cornstarch is fully dissolved. Stir in all remaining sauce ingredients and brin to a boil over med-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15-20 mins. Set aside.

2) Make egg white-cornstarch mixture
A. In mixing bowl, use a whisk to mix together egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside.

3) Prepare pasta:
A. Bring a large pot of salted water to rapid boil. Add pasta and cook until al dente, 8-10 minutes.
B. Meanwhile, in large non-stick frying pan over high heat, heat olive oil for about 1 minute. Add the chicken pieces to the egg white- cornstarch mixture and toss to coat. Take care not to splatter, gently add the coated chicken to the pan and cook like a solid pancake until egg mixture sets. Then using a large spatula, carefully flip the ckicken pieces over together. With a large wooden sppon, gently separate the pieces.
C. Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color (no more than 1 minute), stir in garlic and scallions. Once garlic begins to brown (no more than 30 seconds), add Kung Pao Sauce and toss carefully to coat all ingredients.
D. When the pasta is ready, drain it well and in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving plates, arranging chicken, vegetables, and peppers.

Number of Servings: 6

Recipe submitted by SparkPeople user HCC_BIOL1322.






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