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🇮🇳
- 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)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
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🇮🇳
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)
About this recipe
A non-veg Asian recipe with spaghetti pasta - cooked, chicken breasts - cubed, raw peanuts (moongphali) - roasted. Ready in 40 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
You Might Also Like
Spicy Chilli Garlic Noodles Recipe
⏱ 40 min
Singapore Style Chicken Layered Fried Rice Recipe
⏱ 75 min
PF Chang's Style Crispy Chicken Lettuce Wraps Recipe
⏱ 25 min
Mushroom Dumpling Recipe With Potatoes (Momos)
⏱ 40 min
Bamboo Shoot Stir Fry Recipe
⏱ 30 min
Asian Style Baby Corn With Sesame Seeds and Peanut Sauce Recipe
⏱ 100 min