Dinner

Vi Nguyen- Cali Pizza Kitchen Kung Pao Spaghetti is for Dinner.

Vi Nguyen- Cali Pizza Kitchen Kung Pao Spaghetti takes 20 minutes to prepare.

Vi Nguyen- Cali Pizza Kitchen Kung Pao Spaghetti takes 80 minutes to cook.

Vi Nguyen- Cali Pizza Kitchen Kung Pao Spaghetti makes 6 servings.

The ingredients for Vi Nguyen- Cali Pizza Kitchen Kung Pao Spaghetti are:

Kung Pao Sauce:
1/2 cup chicken broth *prefer lower sodium
3 tbs cornstarch
1/3 soy sauce *prefer kikkoman
3 tbs chili garlic sauce *prefer huy fong foods inc.
1/4 cup sugar
2 tbs red wine vinegar
2 tbs toasted sesame oil

Egg White-Cornstarch Mixture:
2 egg whites
2 tbs cornstarch
1/2 tsp salt

Pasta:
1 lb spaghetti
1/2 olive oil plus 2tbs olive oil
1 lb boneless, skinless, chicken breast, cut in 3/4" cubes
10 whole chinese dried red chili peppers (don't eat)
1 cup unslated dry roasted peanuts
1/4 cup minced garlic
3 cups coarsly-chopped scallions, greens & whites

Here is how you make Vi Nguyen- Cali Pizza Kitchen Kung Pao Spaghetti:

Serving size: 1 cupRecipe makes 6 servings 1) To make kung pao sauce A. In med saucepan, whisk chicken broth and cornstarch until cornstarch is fully dissolved. Stir in all remaining sauce ingredients and brin to a boil over med-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15-20 mins. Set aside. 2) Make egg white-cornstarch mixtureA. In mixing bowl, use a whisk to mix together egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside. 3) Prepare pasta: A. Bring a large pot of salted water to rapid boil. Add pasta and cook until al dente, 8-10 minutes.B. Meanwhile, in large non-stick frying pan over high heat, heat olive oil for about 1 minute. Add the chicken pieces to the egg white- cornstarch mixture and toss to coat. Take care not to splatter, gently add the coated chicken to the pan and cook like a solid pancake until egg mixture sets. Then using a large spatula, carefully flip the ckicken pieces over together. With a large wooden sppon, gently separate the pieces. C. Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color (no more than 1 minute), stir in garlic and scallions. Once garlic begins to brown (no more than 30 seconds), add Kung Pao Sauce and toss carefully to coat all ingredients. D. When the pasta is ready, drain it well and in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving plates, arranging chicken, vegetables, and peppers. Number of Servings: 6Recipe submitted by SparkPeople user HCC_BIOL1322.

The nutritional information for Vi Nguyen- Cali Pizza Kitchen Kung Pao Spaghetti is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 652.8

• Total Fat: 40.2 g
• Cholesterol: 6.9 mg
• Sodium: 1,210.3 mg
• Total Carbs: 56.0 g
• Dietary Fiber: 5.9 g
• Protein: 17.6 g

Vi Nguyen- Cali Pizza Kitchen Kung Pao Spaghetti is Asian cuisine.