Kung Pao Spaghetti

Ingredients:
1 lb spaghetti
2 Tb vegetable oil
3 chicken breasts, cut into cubes
Salt and pepper to taste
4 cloves garlic, minced
1/2 c dry roasted peanuts
2 green onions, thinly sliced

For egg white and cornstarch mixture: 
2 egg whites
2 Tb cornstarch
1/2 t salt

For sauce:
2/3 c soy sauce
1/2 c chicken broth
1/2 c dry sherry
2 Tb red chili paste with garlic
1/4 c sugar
2 Tb red wine vinegar
2 Tb cornstarch
1 Tb sesame oil


1. In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, vinegar, cornstarch, and sesame oil; set aside
2. Cook pasta and drain well
3. Heat oil in large skillet over medium heat
4. Season chicken breasts with salt and pepper, then toss in the egg white and cornstarch mixture.  Add chicken to skillet and cook like a pancake until the egg mixture sets; then flip and break apart
5. Add garlic to skillet and cook for about 1 min; stir in soy sauce mixture and bring to a boil.  Reduce heat and simmer until simmered, about 1-2 min
6. Stir in pasta, chicken, peanuts, and green onions; serve.


** Not quite the same as CPK's Kung Pao Spaghetti, but still good!  A little on the over-spicy side, so if you don't like spice then tone down on the chili paste!**