Ingredients
Scale
- For the Meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Kung Pao Sauce:
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1/4 cup chopped roasted peanuts
- 1/4 cup sliced green onions
- 2 tablespoons chili paste (adjust to taste)
- For the Spaghetti:
- 8 oz spaghetti
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas or snow peas
- 1 cup diced tomatoes (canned or fresh)
Instructions
- Prepare the Meatballs:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
- Bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.
- Cook the Spaghetti:
- While the meatballs are baking, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Make the Kung Pao Sauce:
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, and chicken broth. Set aside.
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced ginger and garlic, and cook for about 1 minute until fragrant.
- Pour in the sauce mixture and bring to a simmer, stirring constantly until thickened, about 2-3 minutes. Stir in the chopped peanuts and chili paste.
- Combine Ingredients:
- In the same skillet or wok, add a tablespoon of vegetable oil and heat over medium-high heat. Add the sliced red bell pepper and snap peas, and stir-fry for 2-3 minutes until slightly tender.
- Add the diced tomatoes and cook for an additional 2 minutes.
- Toss in the cooked spaghetti and meatballs, and pour the Kung Pao sauce over the top. Stir well to combine and heat through.
- Serve:
- Garnish with sliced green onions and additional chopped peanuts, if desired. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 28g