Kung Pao Spaghetti, a Family Friendly Asian Inspired Dinner

July 23, 2015Holly Sosa

kung pao spaghetti10

Kung Pao Spaghetti is a frequently requested dinner around these parts. My kids, asian cuisine lovers like me, devour this creative culinary cross between spaghetti and chow mein. I first discovered this recipe from Damn Delicious (a fabulous recipe blog that you should most definitely bookmark) and learned that is a restaurant copycat from California Pizza Kitchen. I’ve made some adaptations based on what’s available to me at my local grocery stores, no matter how you create this, it’s quick to whip up at home and simple to customize to your family’s flavor palette.

To start, go ahead and get a pot of spaghetti noodles going.

kung pao spaghetti3

While the spaghetti cooks, pull out a medium bowl and add some soy sauce, chicken broth, red chili paste (Sriracha), sugar, red wine vinegar, cornstarch, sesame oil, and ground ginger. Whisk it all together and set aside.

kung pao spaghetti1

Get out a large skillet or wok and add some oil. Cook a couple of boneless skinless chicken breasts, a few minutes on each side, until completely cooked. Or, if you’re like me, you can cut up your chicken while it’s raw and cook it all in the pan together. My brain tells me this is faster. If it’s not, don’t tell me. I’d prefer to remain in a state of tender, already cut up, chicken denial. Once the chicken is thoroughly cooked, pull it all out of the pan and set it aside.

kung pao spaghetti4

In the same pan, add some pressed garlic and let it cook just slightly until it’s fragrance hypnotizes you into a garlic loving trance.

kung pao spaghetti2

Add the soy sauce slurry and let it come to a boil. Reduce the heat and let it simmer for about a minute until it’s thick and glossy. While it’s simmering cut up your chicken if you haven’t already done so.

kung pao spaghetti7

Next you’ll add the (drained) spaghetti, chicken, some peanuts, and green onion all to the pan and combine well. I like to throw in a little sesame seed here too. Serve immediately. Try not to inhale the entire pot for yourself. Trust me, it will be tempting.

kung pao spaghetti8

kung pao spaghetti9

kung pao spaghetti11

kung pao spaghetti12

kung pao spaghetti13

This serves my family of seven (with three small children who I count as 1.5 servings) without leftovers. If you have a smaller family, I’d advise you to still make the entire portion size as the leftovers are just as phenomenal as the first time around. In fact, this is one of my husbands most favorite leftovers to take to work for lunch. I’ve never been to CPK, but after enjoying this dish I’m eager to get my hands on additional recipes they serve. Especially if they’re as packed with flavor as this one is!

Kung Pao Spaghetti
Ingredients
  • 1 pound spaghetti
  • 2 tablespoons vegetable oil
  • 3 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 1/2 cup dry roasted peanuts
  • 2 green onions, thinly sliced
  • SAUCE
  • 2/3 cup reduced sodium soy sauce
  • 1/2 cup chicken broth
  • 1 tablespoon ground ginger
  • 2 tablespoons red chili paste with garlic, or more, to taste
  • 1/4 cup sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
Instructions
  1. In a medium bowl, combine soy sauce, chicken broth, ground ginger, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil with a whisk and set aside.
  2. Cook pasta according to package instructions and drain well.
  3. In a large skillet heat vegetable oil over medium heat. Slice chicken breast thinly and season with salt and pepper. Add to skillet and cook thoroughly; set aside.
  4. Add garlic to the skillet and cook until fragrant. Stir in soy sauce mixture and bring to a boil. Reduce heat and simmer until thick
  5. Stir in pasta, chicken, peanuts and green onions.
  6. Serve immediately.
Notes
Adapted from [url href=”http://damndelicious.net/2014/05/12/cpks-kung-pao-spaghetti/” target=”_blank”]Damn Delicious[/url]

For additional recipes, crafts, DIYs, and even style inspiration, be sure to follow me on Pinterest.

Visit Our Holly Days’s profile on Pinterest.

5 Comments

  • Kung Pao Spaghetti, a Family Friendly Asian Inspired Dinner

    July 23, 2015 at 6:10 AM

    […] By Holly Sosa […]

  • Valerie

    July 23, 2015 at 2:53 PM

    Mmmmmm… Looks like a GREAT alternative to “home late from work, should I just go get some over-priced, over-salty, not even all that great Chinese take-out??” One quick question… Is there a difference bet. red chili paste and sriacha? Not sure if it’s a personal preference or a hotness tolerance thing, but I’ve got both on my shelf of “spicy stuff I love but don’t use all that often ’cause the Mr. is a SPICE WIMP!!”

    1. Holly Sosa

      July 24, 2015 at 10:45 AM

      You don’t have to use the sriracha at all. It’s just for added kick!

  • Chelsea

    July 26, 2015 at 2:31 PM

    holy crackballs that looks amazing.
    i always cook my chicken pre-cut too! if i cook a chicken whole i`m always paranoid about it not getting fully cooked and end up over-cooking it lol (:

  • Dream Create Inspire | W41 | Our Holly Days

    July 30, 2015 at 4:16 PM

    […] Whimsy & Hope | S’mores Cookie Bars from Alyson M Kung Pao Spaghetti from Our Holly Days | Blue Man Group Giveaway from Fresh Mommy […]

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Post Next Post