So easy to recreate at home!
3/4 cup chicken stock
2 tablespoons cornstarch
1/2 cup soy sauce
1/4 cup rice wine
3 tablespoons chili garlic sauce
1/4 cup sugar
2 tablespoons red wine vinegar
2 tablespoons sesame oil
450 grams spaghetti noodles
2 pieces chicken, (use breast part), skin removed, cubed
20 medium shrimp, peeled, deveined, tails intact
1 cup peanuts
1/4 cup garlic, minced
oil, for frying
Bring a stockpot of water to a boil and cook spaghetti according to package directions. Drain and set aside.
Meanwhile, make Kung Pao sauce: In a medium bowl, whisk together chicken stock, cornstarch, soy sauce, rice wine, chili garlic sauce, sugar, red wine vinegar, and sesame oil. Pour into a saucepan and bring to a boil. Lower heat and simmer until the sauce thickens. Set aside.
In a large wok over high heat, heat oil and stir fry chicken and then prawns. Add peanuts and garlic, and cook until aromatic.
Add Kung Pao Sauce and cooked spaghetti. Toss to coat. Remove from heat and transfer to plate. Top with spring onions. Serve immediately.
Forgot your password?
No account yet? Create Account
Create using your email
Already a member? Log In
To retrieve your password, please enter your email address in the field below.
A message has been sent to
Click on the link in the email to set a new password.
Back to Sign In?
No Account Yet? Sign up and be a member
To receive new activation email, please enter your email address in the field below.
Back to Sign in?