Kung Pao Spaghetti Recipe
A non-veg Asian recipe with spaghetti pasta - cooked, chicken breasts - cubed, raw peanuts (moongphali) - roasted. Ready in 40 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
To begin making the Kung Pao Spaghetti, wash and pat dry the chicken cubes using a paper towel
spaghetti pasta - cooked(2 cups)chicken breasts - cubed(1) - 2
Take a bowl and add chicken cubes, 1 tablespoon cornflour, 2 teaspoon light soy sauce, rice wine, and oil
chicken breasts - cubed(1)corn flour(2 tablespoon)rice wine vinegar(1 tablespoon)light soy sauce(2 tablespoon)dark soy sauce(1 teaspoon) - 3
Mix everything well and let the chicken marinate for 30 minutes
chicken breasts - cubed(1) - 4
Now take another bowl in order to make the sauce
light soy sauce(2 tablespoon)dark soy sauce(1 teaspoon) - 6
5 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, vinegar, water and 1 teaspoon cornflour
corn flour(2 tablespoon)rice wine vinegar(1 tablespoon)light soy sauce(2 tablespoon)dark soy sauce(1 teaspoon)sugar(1 teaspoon)white vinegar(1/4 teaspoon)water(2 tablespoon) - 7
Mix it well and keep it aside
- 8
Next heat up a wok and add one tablespoon of oil and stir-fry the marinated chicken cubes
chicken breasts - cubed(1) - 9
Do not overcook them otherwise they will become hard and chewy
- 10
Keep them aside and clean the wok
- 11
Add 2 tablespoon of oil and heat it up
- 12
Add ginger and garlic into the pan and cook for few seconds then add the dry red chillies
dry red chilli - seeded(6)cloves garlic - chopped(3)-/2 inch ginger - julienned(1) - 13
Keep the gas on low
- 14
Once you start getting the aroma of red chilies, add the chicken cubes and give it a good stir
chicken breasts - cubed(1) - 15
Next, add the sauce and peanuts into the pan and make sure that chicken pieces are coated with the sauce but cook it on low heat
chicken breasts - cubed(1)raw peanuts (moongphali) - roasted(2 tablespoon)light soy sauce(2 tablespoon)dark soy sauce(1 teaspoon) - 16
After 5 minutes of cooking add the cooked spaghetti, green part of the onions (chopped) and a very little amount of salt
spaghetti pasta - cooked(2 cups)cloves garlic - chopped(3)spring onion greens(1) - 17
Cook for few more seconds till the spaghetti is also covered with the sauce but make sure it is not getting too dry
spaghetti pasta - cooked(2 cups)light soy sauce(2 tablespoon)dark soy sauce(1 teaspoon) - 18
Serve it hot after garnishing it with some more spring onions
spring onion greens(1) - 19
Serve Kung Pao Spaghetti along with Hoisin Tofu & Mushroom Stir Fry for your weekend dinner
spaghetti pasta - cooked(2 cups)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kung Pao Spaghetti Recipe
A non-veg Asian recipe with spaghetti pasta - cooked, chicken breasts - cubed, raw peanuts (moongphali) - roasted. Ready in 40 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
18 steps- 1
To begin making the Kung Pao Spaghetti, wash and pat dry the chicken cubes using a paper towel
spaghetti pasta - cooked(2 cups)chicken breasts - cubed(1) - 2
Take a bowl and add chicken cubes, 1 tablespoon cornflour, 2 teaspoon light soy sauce, rice wine, and oil
chicken breasts - cubed(1)corn flour(2 tablespoon)rice wine vinegar(1 tablespoon)light soy sauce(2 tablespoon)dark soy sauce(1 teaspoon) - 3
Mix everything well and let the chicken marinate for 30 minutes
chicken breasts - cubed(1) - 4
Now take another bowl in order to make the sauce
light soy sauce(2 tablespoon)dark soy sauce(1 teaspoon) - 6
5 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, vinegar, water and 1 teaspoon cornflour
corn flour(2 tablespoon)rice wine vinegar(1 tablespoon)light soy sauce(2 tablespoon)dark soy sauce(1 teaspoon)sugar(1 teaspoon)white vinegar(1/4 teaspoon)water(2 tablespoon) - 7
Mix it well and keep it aside
- 8
Next heat up a wok and add one tablespoon of oil and stir-fry the marinated chicken cubes
chicken breasts - cubed(1) - 9
Do not overcook them otherwise they will become hard and chewy
- 10
Keep them aside and clean the wok
- 11
Add 2 tablespoon of oil and heat it up
- 12
Add ginger and garlic into the pan and cook for few seconds then add the dry red chillies
dry red chilli - seeded(6)cloves garlic - chopped(3)-/2 inch ginger - julienned(1) - 13
Keep the gas on low
- 14
Once you start getting the aroma of red chilies, add the chicken cubes and give it a good stir
chicken breasts - cubed(1) - 15
Next, add the sauce and peanuts into the pan and make sure that chicken pieces are coated with the sauce but cook it on low heat
chicken breasts - cubed(1)raw peanuts (moongphali) - roasted(2 tablespoon)light soy sauce(2 tablespoon)dark soy sauce(1 teaspoon) - 16
After 5 minutes of cooking add the cooked spaghetti, green part of the onions (chopped) and a very little amount of salt
spaghetti pasta - cooked(2 cups)cloves garlic - chopped(3)spring onion greens(1) - 17
Cook for few more seconds till the spaghetti is also covered with the sauce but make sure it is not getting too dry
spaghetti pasta - cooked(2 cups)light soy sauce(2 tablespoon)dark soy sauce(1 teaspoon) - 18
Serve it hot after garnishing it with some more spring onions
spring onion greens(1) - 19
Serve Kung Pao Spaghetti along with Hoisin Tofu & Mushroom Stir Fry for your weekend dinner
spaghetti pasta - cooked(2 cups)
Rate this recipe
