Ingredients

The following ingredients have 4 Servings
  • KUNG PAO SPAGHETTI:
  • 1 pound spaghetti (or linguini)
  • 1 tsp vegetable oil
  • 4 cloves garlic (minced)
  • 1/2 cup dry roasted peanuts (roughly chopped)
  • 2 green onions (sliced)
  • 2/3 cup soy sauce
  • 1/2 cup chicken broth or stock
  • 1/2 cup dry sherry (can substitute with equal amount of chicken broth or stock)
  • 2 Tbsp red chili paste with garlic (to taste)
  • 1/4 cup brown sugar
  • 2 Tbsp rice vinegar
  • 2 Tbsp cornstarch
  • 1 Tbsp sesame oil
  • CHICKEN MEATBALLS:
  • 1 pound ground chicken
  • 1/3 cup yellow onion (finely diced or grated)
  • 1 egg
  • 1/4 cup all purpose flour
  • 1/3 cup oats
  • 1 Tbsp sriracha sauce
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 2 cloves garlic (minced)
  • FOR THE MEATBALL SAUCE:
  • 4 Tbsp soy sauce
  • 2 Tbsp sriracha sauce
  • 2 Tbsp red chili paste with garlic
  • 2 Tbsp honey

Instruction

  • MAKE THE KUNG PAO SPAGHETTI:
  • Whisk together soy sauce, chicken broth, sherry, chili paste, brown sugar, rice vinegar, cornstarch and sesame oil in a small mixing bowl and set aside.
  • Bring a large pot of water to a boil, add some salt and cook spaghetti according to package directions for al dente. Drain and toss with a drizzle of vegetable oil to keep from clumping.
  • In a large skillet, heat vegetable oil over MED heat and add minced garlic. Saute, stirring constantly for about 30 seconds.
  • Pour in reserved sauce mixture, bring to a boil, reduce heat to a simmer and let cook until slightly thickened. This will take about 2 minutes.
  • Toss drained pasta in the sauce.
  • MAKE THE KUNG PAO CHICKEN MEATBALLS:
  • Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside.
  • To a mixing bowl, combine meatball ingredients and mix until well combined. Careful not to over mix though, otherwise the meatballs will be tough.
  • Scoop meat mixture into tablespoon sized balls and roll into a ball. If the meat sticks to your hands too much, wet your hands slightly with water.
  • Place meatballs on prepared cookie sheet and bake approximately 25 minutes, until they begin to turn golden brown and are cooked through.
  • To a small mixing bowl, whisk together sauce ingredients and set aside.
  • Once meatballs are done, remove from oven and let cool for a few minutes.
  • Toss meatballs in sauce.
  • TO SERVE:
  • Serve a plate of the Kung Pao spaghetti with several chicken meatballs on top. Garnish with sesame seeds, sliced green onions, and chopped peanuts.