Kung Pao Spaghetti

Ingredients

KUNG PAO SAUCE

1/2 cup chicken stock

2 tablespoons cornstarch

3/4 cup soy sauce

1/2 cup dry sherry

3 tablespoons red chili paste with garlic (Chili Garlic Sauce)

1/4 cup sugar

2 tablespoons red wine vinegar

2 teaspoons toasted sesame oil

EGG WHITE-CORNSTARCH MIXTURE (Velveting)

2 egg whites

2 tablespoons cornstarch

1/2 teaspoon salt

PASTA\CHICKEN

1 lb spaghetti

1/2 cup olive oil, plus 2 tablespoons olive oil

1 lb boneless skinless chicken breast, cut in 3/4″ cubes

10 -15 whole chinese dried red chili peppers (don’t eat these, they are for color and heat)

1 cup unsalted dry roasted peanuts

4 cloves minced garlic

1 tablespoon minced fresh ginger

1 medium zucchini, cut into 3/4″ cubes

3 stalks of celery, cut into 3/4″ cubes

1 bunch of green onions, rough chopped

Instructions

To Make Egg White-Cornstarch Mixture: In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; froth.  Add the chicken to the Egg White-Cornstarch Mixture and toss to coat them. Set aside.

Directions To Make the Kung Pao Sauce: In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Add remaining ingredients and bring to a boil over medium heat. Reduce the heat and simmer until the sauce is thick. Set aside.

To Prepare the Pasta: Bring a large pot of salted water to a rapid boil. Add the pasta and cook to preference.

Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute.

Taking care to avoid splattering, add the coated chicken to the until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with separate the pieces. Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the zucchini, celery and green onions. Sauté the vegetables for 5 minutes and then add the Kung Pao Sauce ingredients. When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce to individual serving bowls, arranging the chicken, vegetables, and peppers.