Try this CPK Kung Pao Spaghetti recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions. Drain well.
Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions. Serve immediately.
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Serving Size: 1 Serving (860g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1569 | ||
Calories from Fat: 499 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.5g | 74 % | |
Saturated Fat 12.7g | 63 % | |
Monounsaturated Fat 22.2g | ||
Polyunsanturated Fat 14.4g | ||
Cholesterol 460.4mg | 142 % | |
Sodium 5116.2mg | 176 % | |
Potassium 1875.7mg | 49 % | |
Total Carbohydrate 96.2g | 28 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 91g | ||
Protein 154.6g | 221 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1569
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