Description
A vibrant and spicy Kung Pao Chicken Noodles recipe combining tender marinated chicken, savory and tangy sauce, and perfectly cooked noodles, topped with crunchy peanuts and fresh green onions for a delightful Asian-inspired meal.
Ingredients
Scale
Noodles and Chicken
- 12 oz noodles of choice
- 1 lb chicken breast, cut into small, roughly 1-inch pieces
- 2 tbsp low sodium tamari or soy sauce (if not gluten-free)
- 1 tbsp honey
- 1 tbsp chili paste
Sauce and Seasonings
- 1 tbsp toasted sesame oil
- 1/2 cup diced green onion (mostly the white part)
- 1 tbsp minced garlic
- 1/2 cup low sodium tamari or soy sauce (if not gluten-free)
- 1 tbsp peanut butter
- 2 tbsp rice vinegar
- 2 tbsp chili paste (e.g. sambel oelek)
- 1-2 tbsp brown sugar
- 1/4 tsp ground ginger
- 1 1/2 tbsp toasted sesame oil
- 1/2 tsp red pepper flakes (optional)
- 3 tbsp water
- 1 tbsp cornstarch
Garnish
- 1/3 cup crushed peanuts
- 1/3 cup diced green onion (mostly the green part)
Instructions
- Marinate the Chicken: Cut the chicken breast into small, roughly 1-inch pieces and marinate them in 2 tbsp low sodium tamari or soy sauce, 1 tbsp honey, and 1 tbsp chili paste. Set aside to absorb the flavors.
- Cook the Noodles: Prepare the noodles according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a bowl, combine all sauce ingredients except water and cornstarch: 1 tbsp toasted sesame oil, 1/2 cup diced green onion (white part), 1 tbsp minced garlic, 1/2 cup low sodium tamari or soy sauce, 1 tbsp peanut butter, 2 tbsp rice vinegar, 2 tbsp chili paste, 1-2 tbsp brown sugar, 1/4 tsp ground ginger, 1 1/2 tbsp toasted sesame oil, and 1/2 tsp red pepper flakes (if using). Mix well to create a cohesive sauce.
- Sauté the Aromatics: Heat a skillet over medium heat with 1 tbsp toasted sesame oil. Add the marinated chicken and sauté until the chicken is cooked through and slightly browned.
- Cook the Chicken: Continue cooking the chicken until it is no longer pink inside and reaches safe cooking temperature.
- Thicken the Sauce: Mix 1 tbsp cornstarch with 3 tbsp water to create a slurry. Pour the sauce mixture into the skillet with the chicken, then add the cornstarch slurry. Stir well to combine and allow the sauce to thicken.
- Combine Noodles and Sauce: Add the cooked noodles to the skillet with the chicken and sauce. Toss everything together thoroughly to coat the noodles in the spicy Kung Pao sauce. Let the mixture simmer for a couple of minutes to meld flavors.
- Garnish and Serve: Remove from heat and garnish the dish with 1/3 cup crushed peanuts and 1/3 cup diced green onion (green part). Serve hot and enjoy the spicy, savory noodles.
Notes
- Use tamari for a gluten-free version of this recipe.
- Adjust chili paste quantity according to your preferred spice level.
- Toasting the sesame oil enhances the nutty flavor.
- If peanut butter is unavailable, substitute with almond butter for a different but delicious taste.
- Ensure the cornstarch slurry is well mixed before adding to prevent lumps.
- Serve immediately for the best texture; noodles may absorb sauce over time if left standing.
