Kung Pao Spaghetti Recipe: A Takeout-style Dish Made from Scratch

Ingredients

• 14 oz cooked spaghetti (from 7 oz uncooked)
• 10 oz skinless boneless chicken thigh (cut into 1-inch cubes)
• 3 tbsp reduced-sodium soy sauce
• 2 oz raw peanuts
• 1/2 tbsp hoisin sauce
• 1/2 tbsp sesame oil
• 8 dried chilies
• 3 tbsp canola oil
• 1/2 cup unsalted chicken broth
• 1 tsp sriracha
• 1 tsp brown sugar
• 1/2 tbsp cornstarch
• 1 tbsp garlic (minced)
• 1/2 tsp pepper
• 1/4 cup scallions (cut into 1-inch segments)