Kung Pao Chicken
Crunchy Egg Rolls
Ingredients
- 1 (16-oz) pkg spaghetti
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 Tbsp sesame oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- ⅓ cup soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp cornstarch
- ¼ cup sweet chili sauce
- 2 Tbsp Sriracha hot sauce
- 1 cup chopped roasted peanuts
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, cook chicken in hot oil in a large, deep nonstick skillet over medium-high heat until browned. Add garlic; cook 30 seconds.
- Stir together broth, soy sauce, vinegar, and cornstarch. Add to skillet, bring to a boil, and cook 1 minute. Stir in chili sauce and Sriracha. Toss with hot cooked pasta; divide mixture among 6 shallow bowls, and sprinkle with nuts.
Side Dish Ingredients
- 2 (5-count) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
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