Ingredients: cups Spaghetti Pasta - cooked, Chicken breasts - cubed, tablespoon Raw Peanuts (Moongphali) - roasted, Dry Red Chilli - seeded, tablespoons Sunflower Oil, Cloves Garlic - chopped, Inch Ginger - julienned, Spring Onion Greens, tablespoon Corn flour, tablespoon Rice Wine Vinegar, tablespoon Light soy sauce, teaspoon Dark soy sauce, teaspoon Sugar, teaspoon White vinegar, tablespoon Water, Non Vegeterian diet
Instructions: To begin making the Kung Pao Spaghetti, wash and pat dry the chicken cubes using a paper towel. Take a bowl and add chicken cubes, 1 tablespoon cornflour, 2 teaspoon light soy sauce, rice wine, and oil. Mix everything well and let the chicken marinate for 30 minutes.Now take another bowl in order to make the sauce. Add 1.5 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, vinegar, water and 1 teaspoon cornflour. Mix it well and keep it aside.Next heat up a wok and add one tablespoon of oil and stir-fry the marinated chicken cubes. Do not overcook them otherwise they will become hard and chewy. Keep them aside and clean the wok.Add 2 tablespoon of oil and heat it up. Add ginger and garlic into the pan and cook for few seconds then add the dry red chillies. Keep the gas on low.Once you start getting the aroma of red chilies, add the chicken cubes and give it a good stir.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.After 5 minutes of cooking add the cooked spaghetti, green part of the onions (chopped) and a very little amount of salt.Cook for few more seconds till the spaghetti is also covered with the sauce but make sure it is not getting too dry. Serve it hot after garnishing it with some more spring onions.Serve Kung Pao Spaghetti along with Hoisin Tofu & Mushroom Stir Fry for your weekend dinner.