Description
A delightful fusion of classic Italian spaghetti and bold, spicy Kung Pao Chicken featuring crunchy peanuts and vibrant vegetables.
Ingredients
Scale
- 8 oz spaghetti
- 2 tbsp vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cooked chicken, diced
- 1/2 cup unsalted peanuts
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook spaghetti according to package instructions until al dente; drain and set aside to keep warm.
- In a large skillet, heat vegetable oil over medium heat.
- Add the diced red and green bell peppers, minced garlic, and ginger to the skillet; sauté for about 3-4 minutes until softened.
- Toss in the diced cooked chicken and peanuts; stir to combine.
- Mix the soy sauce, rice vinegar, hoisin sauce, sesame oil, and optional red pepper flakes in a separate bowl.
- Pour the sauce mixture over the chicken and vegetables; cook for another 2-3 minutes.
- Add the warm spaghetti to the skillet; toss until coated with the sauce.
- Garnish with chopped green onions and serve hot.
Notes
For vegetarian options, swap chicken for tofu or tempeh. You can also customize with additional vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 30mg