Kung Pao Spaghetti

Back when I ate meat, I loved kung pao chicken. I've made it a couple of times with tofu, but truthfully the vegan chick'n works so much better! This is a slightly different take on it, and uses spaghetti.

Kung Pao Spaghetti

16 oz. package of spaghetti cooked according to package directions

One package vegan chicken - I used regular Daring and sauteed in a pan with oil then diced

3 cloves garlic, minced

2 T. cornstarch

1/2 c. vegetable broth

1/3 c. soy sauce

1/4 c. sweet chili sauce

2 T. sriracha

2 T. rice wine vinegar

3-5 green onions, sliced

1/2 c. roasted peanuts

In the same skillet that you cooked and removed the chick'n, add the garlic over medium heat and saute briefly. Add the cornstarch and stir. Add the broth, soy sauce, chili sauce, sriracha, and vinegar and simmet about 2 minutes. Add the cooked spaghetti, chick'n, green onions, and peanuts. Stir to mix well and make sure everything is nicely coated.

Serve. Enjoy!