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Kung Pao Chicken Noodles Recipe

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4.3 from 4 reviews

A flavorful and spicy Kung Pao Chicken Noodles recipe combining tender marinated chicken, chewy noodles, and a savory, tangy sauce with a hint of heat. This quick and easy stir-fry dish is perfect for a satisfying weeknight dinner and garnished with crunchy peanuts and fresh green onions for added texture.

Ingredients

Noodles

  • 12 ounces noodles of choice

Chicken Marinade

  • 1 pound chicken breast, cut into 1-inch pieces
  • 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

Sauce

  • 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 sambal oelek)
  • 1-2 tablespoons brown sugar (1 preferred, 2 for sweeter)
  • 1/4 teaspoon ground ginger
  • 1 1/2 tablespoons toasted sesame oil
  • 1/2 teaspoon red pepper flakes (optional for less spice)

Thickener

  • 3 tablespoons water
  • 1 tablespoon cornstarch

Garnishes

  • 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 pieces roughly 1 inch in size for even cooking.
  2. Marinate chicken: In a bowl, mix the chicken with 2 tablespoons tamari, honey, and chili paste. Set aside to marinate for ideally 1-2 hours, but at least 30 minutes is fine.
  3. Cook noodles: Bring a large pot of salted water to a boil and cook your choice of noodles according to package instructions. Drain and set aside.
  4. Prepare sauce: Whisk together all sauce ingredients—tamari, peanut butter, rice vinegar, chili paste, brown sugar, ground ginger, toasted sesame oil, and red pepper flakes—in a separate bowl, except cornstarch and water.
  5. Heat oil: In a skillet, heat 1 tablespoon toasted sesame oil over medium-low heat.
  6. Sauté aromatics: Add the white parts of the diced green onion to the skillet and sauté for 2-3 minutes until fragrant. Add the minced garlic and cook for another minute.
  7. Cook chicken: Add the marinated chicken to the skillet, discarding leftover marinade, and cook for 2-3 minutes per side until chicken is fully cooked and reaches an internal temperature of 165°F.
  8. Thicken sauce: Pour the prepared sauce into a small pot and warm over low heat. Whisk cornstarch with water to make a slurry, then stir it into the sauce. Let it simmer until slightly thickened.
  9. Combine noodles and sauce: Add the cooked noodles to the thickened sauce and toss to coat evenly.
  10. Add chicken to noodles: Mix in the cooked chicken with the noodles and sauce, allowing flavors to blend for 1-2 minutes over low heat.
  11. Serve: Garnish with crushed peanuts and diced green parts of the green onion. Serve immediately, optionally alongside steamed veggies like broccoli or bell peppers.

Notes

  • Marinating the chicken longer enhances the flavor but is not mandatory.
  • For less spicy heat, reduce or omit red pepper flakes and chili paste.
  • Choose your preferred noodles such as rice noodles, egg noodles, or spaghetti for variation.
  • Adding vegetables like broccoli or bell peppers makes a balanced meal.
  • Use low sodium tamari to keep the sodium content moderate.

Find it online: https://yumntasty.com/kung-pao-chicken-noodles-recipe/