COPYCAT KUNG PAO SPAGHETTI
We've cracked the code on a beloved California Pizza Kitchen dish: Now you can Kung Pao your spaghetti at home in just 30 minutes. Tender chunks of stir-fried chicken are tossed with pasta, toasted peanuts and a sweet-and-spicy sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain, then drizzle with 2 tablespoons canola oil and toss. Set aside.
- Meanwhile, whisk together the mirin and 2 tablespoons of the soy sauce in a large bowl. Add the chicken pieces and toss to coat.
- In a separate bowl, whisk together the chicken broth, chili sauce, sambal, vinegar, sesame oil, 2 teaspoons of the cornstarch and remaining 2 tablespoons soy sauce.
- Fill a large, heavy-bottomed skillet halfway with canola oil and heat over medium-high heat until shimmering but not smoking. Toss the chicken with the remaining 1/2 cup cornstarch until coated completely. Add the chicken to the hot oil in batches and cook until golden brown and cooked through, about 1 minute per side. Remove with a slotted spoon to a plate; cook the remaining chicken.
- Pour off all but 2 tablespoons of the oil and return the skillet to medium-high heat. Add the peanuts and cook until toasted to a dark brown, about 1 minute. Add the scallions, chiles and garlic and cook, stirring constantly, until lightly toasted, about 1 minute. Add the chicken broth mixture to the skillet and bring to a boil. Return the chicken to the skillet with the pasta and heat, tossing, until the pasta and chicken are fully coated and hot. Serve warm.
KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
- Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
KUNG PAO CAULIFLOWER
Move over, take-out, there's a new kid in town!
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Cauliflower
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
- Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
- Transfer to a serving dish and garnish with green onion tops.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 18 g, Cholesterol 0.2 mg, Fat 9.1 g, Fiber 4.8 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 688.2 mg, Sugar 6 g
KUNG PAO QUESADILLAS
I made these up because I love asian food and I love mexican food so how about fusing them together? Hope you enjoy!
Provided by ChefLee
Categories Lunch/Snacks
Time 40m
Yield 10 quesadillas, 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat canola oil on med-hi heat in a large skillet.
- Saute the onions, garlic, and jalapeno for 1 minute.
- Add the turkey and cook until it is no longer pink (about 5 minutes).
- Turn down heat to med-low and add the peas and the water chestnuts. Cook for about 5 more minutes.
- Add lime zest, lime juice, soy sauce, and pepper flakes; Stir then remove from heat.
- Pour turkey mix into a bowl so you can use the skillet.
- Put a tortilla into the skillet; put some turkey mix on it then add cheese and peanuts to your taste.
- Fold the tortilla over and cook over med. heat until browned on both sides (using a spatula to turn and flatten).
- Add more oil as you need to brown each quesadilla.
Nutrition Facts : Calories 380.9, Fat 20.8, SaturatedFat 7.3, Cholesterol 59.6, Sodium 504.3, Carbohydrate 28, Fiber 4.8, Sugar 4.4, Protein 21.4
KUNG PAO CAULIFLOWER
Move over, take-out, there's a new kid in town!
Provided by Soup Loving Nicole
Categories Cauliflower Side Dishes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
- Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
- Transfer to a serving dish and garnish with green onion tops.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 18 g, Cholesterol 0.2 mg, Fat 9.1 g, Fiber 4.8 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 688.2 mg, Sugar 6 g
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