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Kung Pao Chicken Noodles Recipe

Kung Pao Chicken Noodles Recipe

5 from 23 reviews

Spicy and flavorful Kung Pao Chicken Noodles, a delicious and easy-to-make dish that combines tender chicken with savory noodles in a rich, aromatic sauce.

Ingredients

Scale

Noodles:

  • 12 ounces noodles of choice

Chicken:

  • 1 pound chicken breast

Sauce:

  • 2 tablespoons low sodium tamari (or soy sauce if not gluten free)
  • 1 tablespoon honey
  • 1 tablespoon chili paste
  • 1 tablespoon toasted sesame oil
  • 1/2 cup diced green onion (mostly the white part)
  • 1 tablespoon minced garlic
  • 1/2 cup low sodium tamari (or soy sauce if not gluten free)
  • 1 tablespoon peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons chili paste (such as sambel oelek)
  • 12 tablespoons brown sugar
  • 1/4 teaspoon ground ginger
  • 1 1/2 tablespoons toasted sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 3 tablespoons water
  • 1 tablespoon cornstarch
  • 1/3 cup crushed peanuts
  • 1/3 cup diced green onion (mostly the green part)

Instructions

  1. Cut chicken: Cut the chicken breast into small, roughly 1-inch pieces.
  2. Marinate: In a bowl, combine chicken with soy sauce, honey, and chili paste. Allow to marinate for at least 30 minutes.
  3. Boil water: Cook noodles according to package instructions, then drain and set aside.
  4. Whisk sauce: Combine all sauce ingredients except water and cornstarch.
  5. Heat oil: Heat sesame oil in a skillet over medium/low heat.
  6. Saute onion: Cook green onion for 2-3 minutes, then add garlic and cook for an additional minute.
  7. Cook chicken: Add marinated chicken to the skillet and cook until internal temperature reaches 165°F.
  8. Combine sauce and noodles: Thicken the sauce with cornstarch and water, then add noodles and mix.
  9. Add chicken: Mix in the cooked chicken.
  10. Serve: Garnish with crushed peanuts and green onion. Serve with vegetables if desired.

Nutrition

Keywords: Kung Pao Chicken Noodles, Asian noodles, stir fry