Cooking Instructions
- 1
Set aside a pan of boiling water for the spaghetti. Time the spaghetti to be ready for the final step, or boil in advance.
- 2
Dice the chicken into large chunks and fry in olive oil. Stir well to avoid searing and bring to a high heat before turning down to medium.
- 3
After 3-4 minutes or once the chicken has gone white on the outside, add the chorizo, garlic and Celery and dress in cumin and smoked paprika. Fry for 6-8 minutes and continue to stir.
- 4
Add Kung po cooking sauce, lemon juice and red wine vinegar, season with salt and pepper as wanted. Continue to cook for a few minutes.
- 5
When ready, drain the spaghetti and add the pasta to the main sauce. Stir fry, trying to get an even coating and mix the ingredients together. Once satisfied with this, dish up and enjoy.
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