Kitchen Guy - Kung Pao Spaghetti and Chicken Salad
For the salad:
4 medium boneless and skinless chicken breast halves 1/2 tsp salt 1/2 tsp Chinese five-spice powder 1/2 tsp crushed red pepper 8 oz spaghetti, broken in half and cooked 12 oz cooked soybeans 12 small radishes, sliced 1 medium carrot, shredded 1 green onion, thinly sliced on the diagonal 2 cups baby spinach fresh mint sprigs 2/3 cup roasted and salted peanuts
For the vinaigrette:
1/4 cup hoisin sauce 1/4 cup rice wine vinegar 1/4 cup chicken broth 2 Tbsp sesame oil 1 Tbsp soy sauce 2 Tbsp chopped mint leaves 1 tsp Sambal Olek (Thai chili garlic paste)
Sprinkle chicken with salt, five-spice power and pepper flakes. Place under broiler and cook for about 6 minutes per side or until fork tender. Cut chicken into strips and place in a small bowl.
In a large bowl, place spaghetti, soy beans, radishes, carrots, green onion, and spinach leaves.
Make the vinaigrette by placing all ingredients in a blender and blend until smooth and fully emulsified. Pour 2 Tbsp of the vinaigrette over the reserved chicken. Pour the remainder over the salad.
Arrange the chicken on top of the salad. Garnish with mint sprigs and chopped peanuts.