I’m a total sucker for take-out. Whether it’s Chinese, Thai and Indian food are my favorite! We don’t eat out very often, so I love to concoct “better than takeout” meals from home. Some of my favorites include:
What’s not to love about a noodle stir-fry tossed in Kung Pao sauce? This recipe is really easy, and I love all of the fresh colorful veggies in it! You could even mix it up and add snap peas, water chestnuts or carrots too. An amazing, restaurant quality dish made from home in less than 30 minutes!
- 12 oz spaghetti pasta
- 1 or 2 chicken breast, cut into chunks
- 2 Tbs peanut oil or vegetable/canola oil
- 1 tsp red pepper flakes (or more to increase spiciness)
- 1/2 cup peanuts
- 1 red or yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 1/2 cups steamed fresh broccoli florets
- 2 green onions, chopped
- 2 tsp cornstarch
- 1/2 cup chicken broth
- 2 tsp chili paste with garlic
- 1 tsp fresh ginger, finely chopped
- 4 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 3 tsp sugar
- 2 tsp red wine vinegar
- 2 tsp Asian sesame oil
- Make the spaghetti according to package instructions. Drain and set aside.
- Add 1 tablespoon of oil to wok or frying pan over medium heat. Add red pepper flakes and peanuts to oil and stir until peanuts are golden brown and toasted (about 2 minutes). Remove peanuts and pepper flakes to a plate.
- Add another tablespoon of oil to the pan. Add the chicken, cooking for a few minutes on each side, just until cooked through. Remove to a plate to rest. Add veggies to the pan and saute for 2-3 minutes. Remove to the plate with the chicken. Slice the chicken into bite-size pieces.
- Make the sauce by whisking all ingredients together. Add sauce to the pan and cook for 2-3 minutes or until it begins to thicken. Add the cooked noodles to the pan and toss to coat them in the sauce. Add the stir-fried veggies, chicken, peanuts, and green onion to the pan and toss to combine. Serve immediately.
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