Kung Pao Chicken Noodles

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Juicy chicken and tender noodles tossed in a bold, spicy-sweet Kung Pao sauce. A quick, saucy dinner that beats takeout any night of the week.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Side Dish

Cuisine: Asian American

Keyword: kung pao, kung pao noodles recipe

Servings: Servings

Author: Alyssa Rivers

Ingredients

Noodles and Chicken

10 ounces spaghetti or linguini noodles
1 tablespoon sesame oil
1 pound cubed boneless skinless chicken breast 1-inch cubes
2 cloves minced garlic
6-8 dried chili peppers

Kung Pao Sauce

½ cup soy sauce
⅓ cup chinkiang vinegar or rice vinegar
¼ cup brown sugar
1 tablespoon chili garlic sauce (Huy Fong)
1 tablespoon cornstarch
⅓ cup whole peanuts roasted, unsalted
chopped green onion and red pepper flakes for garnish

Instructions

Cook 10 ounces spaghetti or linguini noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together ½ cup soy sauce, ⅓ cup chinkiang vinegar, ¼ cup brown sugar, 1 tablespoon chili garlic sauce, and 1 tablespoon cornstarch. Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon sesame oil and 1 pound cubed boneless skinless chicken breast. Cook for 5-7 minutes until the chicken is no longer pink.
Add 2 cloves minced garlic and 6-8 dried chili peppers. Cook for 2 minutes to soften the peppers.
Pour the sauce over the garlic and peppers and stir to combine. Heat until the sauce thickens, about 1 minute.
Add the cooked noodles and ⅓ cup whole peanuts to the sauce, then toss to coat the noodles. Garnish with chopped green onion and red pepper flakes. Serve and enjoy!

Notes

In the Refrigerator: These Kung Pao noodles will stay good in your fridge for about 3-4 days in an airtight container.

To Reheat: Pop leftovers in the microwave for a minute or two. Another great way is to reheat them in a pan on the stove. Just warm them over medium heat, stirring occasionally.

Nutrition

QR code

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