Ingredients
Kosher salt
1 lb. spaghetti
2 tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, cubed
Freshly ground black pepper
3 cloves garlic, minced
2 tbsp. cornstarch
1/3 c. reduced-sodium soy sauce
1/2 c. low-sodium chicken broth
1/4 c. sweet chili sauce
2 tbsp. sriracha
2 tbsp. rice wine vinegar
1/2 c. roasted peanuts, chopped
3 scallions, thinly sliced
Preparation
Step 1In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain. Step 2Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper. Add to skillet and cook, stirring occasionally, until golden and cooked through, 6 to 8 minutes. Remove from skillet. Step 3Stir in garlic and cook until fragrant, about 1 minute. Stir in cornstarch until evenly incorporated. Add soy sauce, chicken broth, sweet chili sauce, sriracha, and rice wine vinegar and whisk until combined. Simmer until reduced slightly, 1 to 2 minutes. Add cooked pasta, chicken, peanuts, and scallions and toss until completely coated.
