Description
These Kung Pao Chicken Noodles are a delicious and flavorful dish that combines tender chicken, chewy noodles, and a rich, spicy sauce. Perfect for a quick and satisfying meal!
Ingredients
Units
Scale
Base/Chicken
- 12 oz noodles of choice
- 1 lb chicken breast
- 2 tbsp low sodium tamari or soy sauce (if not gluten-free)
- 1 tbsp honey
- 1 tbsp chili paste
- 1 tbsp toasted sesame oil
- 1/2 cup diced green onion (mostly the white part)
- 1 tbsp minced garlic
Sauce
- 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
For Garnish
- 1/3 cup crushed peanuts
- 1/3 cup diced green onion (mostly the green part)
Instructions
- Cut the chicken breast into small, roughly 1-inch pieces. Marinate in soy sauce, honey, and chili paste.
- Cook noodles according to package instructions; drain and set aside.
- Whisk together sauce ingredients (except water and cornstarch).
- Saute green onion and garlic in sesame oil in a skillet.
- Add chicken to skillet and cook until done.
- Thicken sauce with cornstarch and water; add noodles and chicken.
- Combine all ingredients and let flavors meld.
- Garnish with peanuts and green onion before serving.
