Kung Pao Spaghetti

 Ingredients:

- 1 pound spaghetti

- 1/2 cup soy sauce

- 1/2 cup chicken broth

- 2 tablespoons hoisin sauce

- 2 tablespoons rice vinegar

- 1 tablespoon brown sugar

- 1 teaspoon cornstarch

- 2 tablespoons vegetable oil

- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces

- 1 red bell pepper, seeded and diced

- 1 green bell pepper, seeded and diced

- 1/4 cup roasted peanuts

- 4 green onions, thinly sliced on a diagonal

- 2 cloves garlic, minced

- 1 tablespoon grated fresh ginger

- 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Cook spaghetti according to the package directions until al dente. Drain and set aside.

2. In a medium bowl, whisk together soy sauce, chicken broth, hoisin sauce, rice vinegar, brown sugar, and cornstarch. Set aside.

3. Heat vegetable oil in a large skillet or wok over high heat. Add chicken and stir-fry until golden brown and cooked through. Remove chicken from the skillet and set aside.

4. Add red and green bell peppers to the skillet and stir-fry until slightly softened, about 2-3 minutes.

5. Add garlic, ginger, and optional red pepper flakes to the skillet and stir-fry until fragrant, about 1 minute.

6. Add the sauce mixture to the skillet and bring to a simmer. Cook until the sauce thickens, about 3-4 minutes.

7. Add the cooked spaghetti, chicken, and roasted peanuts to the skillet. Toss to combine everything evenly and cook until heated through, about 2-3 minutes.

8. Divide the spaghetti and chicken mixture among plates and garnish with sliced green onions. Serve hot. Enjoy your Kung Pao Spaghetti!