How you doin’? One of things I miss the most during this pandemic is eating out at restaurants. I like all kinds of restaurants. California Pizza Kitchen has two menu choices that I used to go back for at least once a week—Thai Crunch Salad and Kung Pao Spaghetti.
It might seem kind of funny, but I will order either one of these two off the menu before I would order a pizza. The good news is, I think we finally cracked the code on a beloved California Pizza Kitchen dish: Now you can kung pao your spaghetti and eat it too in under an hour. This recipe had all the essential ingredients that make this the perfect hybrid kung pao dish--tender chunks of stir-fried chicken are tossed with pasta, lots of toasted peanuts and a piquant sweet-and-spicy sauce.
Prep time: 30 min
Cook time: 30 min
Yield: 4 servings
1 tablespoon kosher salt
8 ounces spaghetti
1/2 cup peanut oil, for drizzling and frying
1 tablespoon mirin (Japanese sweet rice cooking wine)
1/4 cup low sodium soy sauce
1-pound chicken tenders, sliced crosswise into 1/2-inch pieces (you can also use chopped thighs if dark meat is preferred)
1/2 cup chicken broth
1/2 cup sweet chili sauce
1 tablespoon sambal
2 teaspoons sherry vinegar
2 teaspoons sesame oil
1/2 cup plus 2 teaspoons cornstarch
1/2 cup dry-roasted peanuts
6 scallions, cut into 1-inch pieces
3 dried chiles de arbol, stemmed and seeded
3 cloves garlic, minced
1/2 cup mushrooms (optional)
Covid-19 Quip of the Day: Some sage advice—every few days or so try on your jeans just to make sure they still fit. The pajamas you’ve been wearing for the last two weeks will have you believe that all is well in the kingdom—it probably isn’t.
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