Kung Pao Chicken Noodles
Ingredients:
For the Chicken & Noodles:
12 oz noodles of choice (rice noodles, udon, spaghetti, etc.)
1 lb chicken breast, cut into 1-inch pieces
2 tbsp low sodium tamari or soy sauce
1 tbsp honey
1 tbsp chili paste
1 tbsp toasted sesame oil
½ cup diced green onion (white part)
1 tbsp minced garlic
For the Sauce:
½ cup low sodium tamari or soy sauce
1 tbsp peanut butter
2 tbsp rice vinegar
2 tbsp chili paste (like sambal oelek)
1–2 tbsp brown sugar (adjust to taste)
¼ tsp ground ginger
1½ 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 onion (green part)
Instructions:
Marinate the chicken:
In a bowl, mix the chicken with soy sauce, honey, and chili paste. Let marinate for at least 30 minutes, ideally 1–2 hours.
Cook noodles:
Bring salted water to a boil and cook the noodles according to package instructions. Drain and set aside.
Make the sauce:
In a small bowl, whisk together all sauce ingredients except water and cornstarch. In a separate small bowl, mix the water and cornstarch to form a slurry.
Cook aromatics & chicken:
In a skillet over medium-low heat, add sesame oil and sauté the white part of green onions for 2–3 minutes. Add garlic and cook for 1 minute.
Add marinated chicken (discard marinade) and cook until browned and internal temp reaches 165°F, about 2–3 minutes per side.
Thicken the sauce:
In a separate pot, heat the sauce mixture. Add the cornstarch slurry and whisk over low heat until slightly thickened.
Combine everything:
Add the cooked noodles to the sauce and toss to coat. Stir in the cooked chicken and let sit for a couple minutes to allow flavors to meld.
Serve:
Garnish with crushed peanuts and the green parts of the green onion. Enjoy as-is or toss in sautéed veggies like broccoli or bell peppers.
Notes:
To make it vegan, use tofu instead of chicken and maple syrup instead of honey.
Low sodium soy sauce is recommended to avoid over-salting.
Reheat leftovers on the stove with a splash of oil for best texture.
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