Kung Pao Spaghetti

Name: Kung Pao Spaghetti
Ingredients: 2 tablespoon olive oil (divided); 1 tablespoon minced garlic ((3-4 cloves)); 1 cup zucchini (cut in ½-inch pieces); 1 cup red bell pepper (1 bell pepper cut in 1-inch pieces); ½ cup onion (cut in 1-inch pieces (½ onion)); 1 pound chicken breast (cut in bite-size pieces); 8 ounce thin spaghetti noodles ((½ of a 1-pound box)); 2 cups water (or broth); 6 tablespoons soy sauce (¼ cup + 2 tablespoons); 1 tablespoon rice vinegar (or apple cider vinegar); 1-2 tablespoon chili garlic paste ((sambal oelek or sriracha)); 2 teaspoon sesame oil; 2 tablespoons sugar; ¼ cup roasted peanuts (coarsely chopped); ¼ cup spring onions (thinly sliced at an angle (green stem only))

"This Instant Pot Kung Pao Spaghetti is like your favorite Chinese takeout with flavorful pasta, chicken & veggies slathered in homemade kung pao sauce...."

INGREDIENTS

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2 tablespoon olive oil (divided)

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1 tablespoon minced garlic ((3-4 cloves))

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1 cup zucchini (cut in ½-inch pieces)

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1 cup red bell pepper (1 bell pepper cut in 1-inch pieces)

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½ cup onion (cut in 1-inch pieces (½ onion))

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1 pound chicken breast (cut in bite-size pieces)

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8 ounce thin spaghetti noodles ((½ of a 1-pound box))

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2 cups water (or broth)

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6 tablespoons soy sauce (¼ cup + 2 tablespoons)

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1 tablespoon rice vinegar (or apple cider vinegar)

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1-2 tablespoon chili garlic paste ((sambal oelek or sriracha))

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2 teaspoon sesame oil

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2 tablespoons sugar

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¼ cup roasted peanuts (coarsely chopped)

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¼ cup spring onions (thinly sliced at an angle (green stem only))

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