Kung Pao Chicken

So last week, I craved Chinese food. I love Chinese food. I wished that my family loved it as much as I do. They will have to just learn to love it. I saw this recipe for Kung Pao from this website. It is supposed to be a copycat recipe for the California Pizza Kitchen. I don't if it is or not. It was super yummy.

Here is the recipe that I modified to fit my family.

Ingredients

• 1 pound spaghetti ( I used about 3/4 of a package.)
• 2 tablespoons vegetable oil
• 3 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 4 cloves garlic, minced
• 1/2 cup dry roasted peanuts
• 2 green onions, thinly sliced
For the sauce
• 2/3 cup soy sauce
• 1/2 cup chicken broth
• 1/2 cup dry sherry (If you need to borrow it, I have some.)
• 2 tablespoons red chili paste with garlic, or more, to taste (We used 1 Tablespoon but I would cut it down to 2 teaspoons. (If you need to borrow it, I have some.))
• 1/4 cup sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil (this stuff smells gross. I still used it. If you want to borrow it from me, I have it)

Instructions

• In 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.