Kung Pao Chicken
Crunchy Egg Rolls
Ingredients
- ½ (16-oz) pkg spaghetti
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp sesame oil
- 2 cloves garlic, minced
- ½ cup chicken broth
- 3 Tbsp soy sauce
- 1 Tbsp rice vinegar
- ½ Tbsp cornstarch
- 3 Tbsp sweet chili sauce
- 1 Tbsp Sriracha hot sauce
- ¼ cup chopped roasted peanuts
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, cook chicken in hot oil in a large 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 between 2 shallow bowls, and sprinkle with nuts.
Side Dish Ingredients
- 1 (2-count) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
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