The copycat recipe you can make at home in under 20 minutes. It tastes even better than restaurant versions!
Have you tried California Pizza Kitchen’s Kung Pao Spaghetti before? It’s a dish I’ve enjoyed on several occasions, but I wouldn’t say I like spending $15 for a meal, especially during lunch. Now I don’t have to order it anymore because I can cook it at home in 20 minutes.
If you haven’t tried the CPK version before, it is a Chinese takeout favorite with spaghetti noodles. This is a delicious, savory dish with a spicy kick. There’s also plenty of chicken for everyone.
If you prefer a vegetarian version, you can even add fried cubes of tofu. It sounds even better than chicken. Next time, I will definitely try that!
- 1 Pound spaghetti
- 2 Tablespoons of vegetable oil
- Three thinly sliced, boneless, and skinless chicken breasts
- To taste, add Kosher Salt and freshly ground Black Pepper
- Four cloves garlic, minced
- Half a cup of dry roasted peanuts
- Green onions thinly sliced
For the SAUCE
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup chicken broth
- Sherry Dry, 1/2 cup
- Add more red chili paste to taste.
- 1/4 cup sugar
- Red wine vinegar, two tablespoons
- Cornstarch 2 tablespoons
- Sesame Oil 1 Tablespoon
- In a small mixing bowl, combine the soy sauce with the chicken broth, dry sherry, red chili paste sugar, red wine vinegar, cornstarch, sesame oil, and red wine vinegar.
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- Heat vegetable oil in a large skillet on medium heat. To taste, season chicken breasts with a little salt and pepper. Add chicken breasts to the skillet and cook them, flipping each side once, for 3-4 minutes. Let cool before dicing into bite-size pieces; set aside.
- Stirring constantly, add the garlic to a skillet. Cook until fragrant (about 1 minute). Stir in the soy sauce and bring the mixture to a rolling boil. Reduce heat and simmer for 1-2 minutes. Stir in chicken, pasta, peanuts, and green onions.
- Serve immediately