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Kung Pao Chicken Noodles

Kung Pao Chicken Noodles

A delicious mix of chicken, noodles, and a spicy Kung Pao sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Course main dish
Cuisine Chinese
Servings 4 bowls
Calories 501 kcal

Equipment

  • pot
  • Skillet
  • bowl
  • Whisk
  • measuring cups
  • Measuring Spoons

Ingredients
  

Base/Chicken

  • 12 ounces noodles of choice
  • 1 pound chicken breast
  • 2 tablespoons low sodium tamari or soy sauce if not gluten free
  • 1 tablespoon honey
  • 1 tablespoon chili paste
  • 1 tablespoon toasted sesame oil
  • ½ cup diced green onion mostly the white part
  • 1 tablespoon minced garlic

Sauce

  • ½ cup low sodium tamari or soy sauce if not gluten free
  • 1 tablespoon peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons chili paste I used sambel oelek
  • 1-2 tablespoons brown sugar use 2 if you prefer it sweeter
  • ¼ teaspoon ground ginger
  • 1 ½ tablespoons toasted sesame oil
  • ½ teaspoon red pepper flakes can omit for less spice
  • 3 tablespoons water
  • 1 tablespoon cornstarch

For Garnish

  • ⅓ cup crushed peanuts
  • ⅓ cup diced green onion mostly the green part

Instructions
 

Steps

  • Cut the chicken breast into small, roughly 1 inch pieces.
  • Add to a bowl with the soy sauce/tamari, honey and chili paste. Mix and set aside to marinate. Ideally for 1-2 hours but even just 30 minutes is ok.
  • Bring a pot of salted water to a boil and cook noodles according to package instructions. Once done, drain and set aside.
  • Whisk together all ingredients for the sauce aside from the water and cornstarch.
  • Add the sesame oil to a skillet and heat over medium/low heat.
  • Add in the green onion and saute for 2-3 minutes. Add in the garlic and saute an additional 1 minute.
  • Add in the chicken (discarding any leftover marinade) and fry on each side for 2-3 minutes or cook until the internal temperature reaches 165 Fahrenheit.
  • Add the sauce to a pot and whisk over low heat. Whisk together the cornstarch and water and add to the sauce. Let thicken slightly, then add in the noodles and mix to combine.
  • Mix in the chicken and let all flavors blend together for a minute or two.
  • Garnish with crushed peanuts and diced green onion! Serve as is or with your choice of veggies.

Notes

I used brown rice udon noodles, but anything goes! Rice noodles are my preference, but regular spaghetti is also great. Be sure to use low sodium soy sauce/tamari here! If you only have regular, cut the amount in half.

Nutrition

Serving: 1bowlCalories: 501kcalCarbohydrates: 69gProtein: 41gFat: 12gCholesterol: 73mgFiber: 3gSugar: 12g
Keyword Chicken, Kung Pao Chicken Noodles, Noodles, quick meal, Spicy
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