A few weeks ago, I was inspired to whip up some delicious Chinese dishes.
I’ve always wanted to replicate California Pizza Kitchen’s (CPK) Kung Pao Spaghetti dish. I didn’t realize how simple it was. Here it is! I did replace some ingredients.
- 1 pound spaghetti
- 2 tablespoons vegetable oil
- 3 boneless, skinless thin-sliced chicken breasts
Kosher saltand freshly ground black pepper, to taste (I used Himalayan pink salt)
- 4 cloves garlic, minced
- 1/2 cup
dry roasted peanuts(I used pine nuts)
green onions,thinly sliced (I used chives)
For the sauce
- 1/2 cup reduced sodium soy sauce
- 1/2 cup chicken broth
- 1/2 cup dry sherry
- 2 tablespoons red chili paste with garlic, or more, to taste
- 1/4 cup sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
Source: Kung pao spaghetti w/ chicken.
Next, I made lemon garlic sautéed bok choy as a side dish.
It was very simple. I used garlic, olive oil, red pepper flakes, and lemon/zest. Tossed the bok choy with the ingredients. Voila!
Recipe: lemon garlic bok choy
Lastly, I made my famous stir fry with some leftover chicken. Good ol’ stir fry.
Have a wonderful Aloha Friday and weekend.