This Kung Pao Chicken Spaghetti is a delightful fusion of a classic Chinese stir-fry and comforting Italian pasta. It features tender chunks of chicken, crunchy peanuts, and colorful bell peppers, all coated in a flavorful Kung Pao sauce.
Marinate Chicken: In a bowl, combine the chicken pieces with soy sauce, Chinese rice wine, and cornflour. Let it marinate for at least 15 minutes.
Prepare Kung Pao Sauce: In another bowl, whisk together soy sauce, hoisin sauce, Chinese rice wine, cornflour, granulated sugar, and Chinese black vinegar. Set aside.
Cook Spaghetti: Boil the spaghetti as per the package instructions until al dente. Drain and keep aside.
Fry Aromatics: Heat a wok or large skillet over medium-high heat. Add cooking oil, dried red chilies, and Szechuan peppercorns. Cook for about 30 seconds, until aromatic.
Cook Chicken: Add the marinated chicken to the wok. Stir-fry until it is mostly cooked, about 5 minutes.
Add Vegetables and Nuts: Mix in garlic, diced bell peppers, and peanuts. Cook for an additional 2 minutes.
Add Sauce: Pour the prepared Kung Pao sauce into the wok. Add scallions and stir until the sauce thickens, approximately 1-2 minutes.
Combine with Spaghetti: Toss the cooked spaghetti into the wok. Mix well to ensure the spaghetti is evenly coated with the chicken and sauce.
Serve: Dish out the Kung Pao Chicken Spaghetti while it's hot and ready to enjoy!
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Notes
Make sure the chicken is completely cooked through before serving.
Keyword chicken, dinner, easy, pasta
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