This week we did Asian Tuesday. Asian food works well for us because we usually have many of the ingredients on hand, you can improvise when necessary, and it often makes plenty of leftovers. I also like that once you try it, you can usually make changes to make it perfect for your needs. This week, I tried Kung Pao Spagetti. This recipe was easy to make, super tasty and gave us plenty of leftovers. I started by boiling water for the spagetti. Next, I made the sauce mixture using soy sauce, chicken broth, chili paste, sugar, red wine vinegar, corn starch, and sesame oil. The recipe also called for sherry, which I never seem to have, so I just added more soy sauce and chicken broth. I whisked that and set it aside. Next, I chopped up my green onions and peanuts. I cut my chicken into bite sized pieces and added that to my skillet once the oil had heated up. I cooked the chicken until it was fully cooked. I removed the chicken from the skillet and cooked the garlic for 2 minutes. At this point, I added the sauce to the skillet and heated it until boiling. I let it thicken for about 2 minutes at a simmer and mixed in my cooked spaghetti noodles. I added in the chicken, onions and peanuts and we were ready to eat. We both really liked this meal and have been enjoying it as leftovers, too. This is definitely a good recipe if you need to feed several people or you want plenty of leftovers. You can also adjust the level of spice and add more vegetables, if desired.

The New Austonian