Skillet Challenge – Kung Pao Spaghetti!

I’m still working on making several dishes from “100+ One Skillet Dinners” from delish.com. This is only the third dish I’ve made, but so far they have all been great! I think I have to say though, that this is my favorite so far – Kung Pao Spaghetti. If you like Asian food with a little heat – you are going to love this dish. And as a plus, it’s quick and easy! I made this on a weeknight in about thirty minutes.

Here’s what you need: 1 lb spaghetti, 2 T vegetable oil, 1 lb boneless, skinless chicken tenders or breasts, cubed, salt and pepper, 3 cloves minced garlic, 2 T cornstarch, 1/3 c soy sauce, 1/2 c chicken broth, 1/4 c sweet chili sauce, 2 T sriracha, 2 T rice wine vinegar, 1/2 c chopped peanuts, 3 thinly sliced green onions.

Cook the spaghetti according to the package directions, drain and set it aside.

Heat the vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper. Add to skillet and saute until golden and cooked through – this took about five minutes. Remove the chicken from skillet and set aside.

At this point, if you don’t have much oil left in the skillet, you might want to add a little bit. I found that I needed to add another tablespoon. Add the garlic and cook until fragrant – about 30 seconds or so. Stir in the cornstarch until it is evenly incorporated.

I can’t say it enough that this garlic press is one of my favorite and most used kitchen tools. Check it out here.

Now add the soy sauce, chicken broth, sweet chili sauce, Sriracha and rice wine vinegar. Turn the heat down to a simmer. Whisk it all together until it is combined. Simmer for 1-2 minutes or until it has thickened up a bit and slightly reduced.