Kung Pao Chicken
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 low-sodium chicken broth
- ⅓ cup low-sodium 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
619
|
619
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 42 | 42 |
| Carb (g) | 70 | 70 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 909 | 909 |
| T. Sugs (g) | 9 | 9 |
| A. Sugs (g) | 4 | 4 |
Budget Friendly Meal Plan
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