Description
Cooking has always been a way for me to connect with others, reflect, and create lasting memories. Kung Pao Chicken Noodles brings together the perfect balance of savory, sweet, and spicy flavors, transforming a traditional stir-fry into a hearty, satisfying dish. This recipe is a celebration of Chinese cuisine with a personal touch, offering a delicious meal that’s quick and versatile, ideal for busy weeknights.
Ingredients
For the Noodles and Chicken:
- 12 oz noodles of choice (e.g., brown rice udon, rice noodles, spaghetti)
- 1 lb chicken breast, cut into 1-inch pieces
- 2 tbsp low-sodium tamari or soy sauce (if not gluten-free)
- 1 tbsp honey
- 1 tbsp chili paste
- 1 tbsp toasted sesame oil
- ½ cup diced green onions (mostly white part)
- 1 tbsp minced garlic
For the Kung Pao Sauce:
- ½ cup low-sodium tamari or soy sauce
- 1 tbsp peanut butter
- 2 tbsp rice vinegar
- 2 tbsp chili paste (e.g., sambel oelek)
- 1–2 tbsp brown sugar (adjust sweetness)
- ¼ tsp ground ginger
- 1 ½ tbsp toasted sesame oil
- ½ tsp red pepper flakes (optional)
- 3 tbsp water
- 1 tbsp cornstarch
For Garnish:
- ⅓ cup crushed peanuts
- ⅓ cup diced green onions (mostly green part)
Instructions
Marinate the Chicken: Combine soy sauce, honey, and chili paste. Add chicken pieces and mix well. Let marinate for 30 minutes (or up to 2 hours for deeper flavor).
Cook the Noodles: Cook noodles in boiling salted water according to package instructions. Drain and set aside.
Prepare the Kung Pao Sauce: In a bowl, whisk together soy sauce, peanut butter, rice vinegar, chili paste, brown sugar, ginger, sesame oil, red pepper flakes, water, and cornstarch. Set aside.
Cook the Chicken: Heat sesame oil in a skillet over medium-low heat. Add green onions and sauté for 2-3 minutes. Add garlic and sauté for another minute. Add marinated chicken (discard marinade) and cook on both sides until golden brown and cooked through (internal temperature 165°F).
Combine Everything: Pour the Kung Pao sauce into the skillet with chicken. Stir in the cornstarch-water mixture. Add cooked noodles and toss everything together until well-coated. Let everything simmer for 1-2 minutes.
Garnish & Serve: Serve noodles hot, garnished with crushed peanuts and diced green onions. Optional: Add sautéed veggies like bell peppers or broccoli for extra crunch.
Notes
- Adjusting Spice Level: To make the dish milder, reduce or eliminate the chili paste and red pepper flakes. For more heat, add extra chili paste or fresh chopped chilies.
- Vegetable Options: Add bell peppers, bok choy, kale, snap peas, or broccoli for added texture and color. These can be sautéed alongside the chicken.
- Make it Vegan: Replace chicken with tofu (press and marinate), and substitute honey with maple syrup for a plant-based option.
- Peanut-Free Option: If you have a peanut allergy, replace peanuts with cashews, almonds, or another crunchy topping of your choice.
- Meal Prep: This dish stores well. Keep leftovers in an airtight container for up to 3 days. Reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Dinner, Comfort Food
- Method: Stir-fry
- Cuisine: Chinese