Once in awhile I will get a major craving for something from my pre-keto life. Recently I was overcome with thought of my love for CPK’s (California Pizza Kitchen) Kung Pao Spaghetti. I took to the internet for some copycat ideas, took a keto spin at them and we arrived here. Delicious! Like so delicious that I kept sneaking extra bites out of the leftovers container I was putting together for tomorrow!
- 1 cooked and “spaghettied” spaghetti squash (I will make a whole post on the best way to do this soon!)
- 2 tablespoons butter
- 3 boneless, skinless thin-sliced chicken breasts
- Pink Himalayan Salt and Ground Peppercorn to taste (for cooking chicken)
- 4 cloves garlic, minced
- 1/4 cup peanuts
- 2 green onions, thinly sliced
- 2/3 cup soy sauce or liquid aminos
- 1/2 cup chicken broth
- 1/2 cup dry sherry
- 2 tablespoons siracha
- 1/4 cup stevia
- 2 tablespoons red wine vinegar
- 1/4 tsp xanthan gum
- 1 tablespoon sesame oil
- Cut spaghetti squash (I cut my in rings instead of lengthwise – about 5 sections) – lay on parchment paper on a cookie sheet – cook for 45 minutes at 325. When done – remove, fork out the seeds then put all the spaghetti in a bowl, set aside.
- In a small bowl, whisk together soy sauce, chicken broth, garlic, dry sherry, siracha, stevia, red wine vinegar, xanthan gum and sesame oil; set aside.
- Heat butter in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook – covered, flipping once, until cooked through, about 3-4 minutes per side. Use a meat thermometer to check for doneness – 165 degrees is ideal. Remove from pan when done and dice into cubes.
- Stir in soy sauce mixture and bring to a boil, reduce heat and simmer until thickened, about 2 minutes. Stir in spaghetti squash, chicken, peanuts and green onions.