Vi Nguyen- Cali Pizza Kitchen Kung Pao Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Kung Pao Sauce:1/2 cup chicken broth *prefer lower sodium3 tbs cornstarch1/3 soy sauce *prefer kikkoman3 tbs chili garlic sauce *prefer huy fong foods inc. 1/4 cup sugar2 tbs red wine vinegar2 tbs toasted sesame oilEgg White-Cornstarch Mixture:2 egg whites2 tbs cornstarch 1/2 tsp saltPasta:1 lb spaghetti 1/2 olive oil plus 2tbs olive oil1 lb boneless, skinless, chicken breast, cut in 3/4" cubes10 whole chinese dried red chili peppers (don't eat)1 cup unslated dry roasted peanuts1/4 cup minced garlic3 cups coarsly-chopped scallions, greens & whites
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.
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.
Nutritional Info 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
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