Kung Pao Chicken Noodles Recipe

Introduction

Kung Pao Chicken Noodles is a flavorful, spicy dish that combines tender chicken, savory sauce, and perfectly cooked noodles for an irresistible meal. This recipe brings together classic Chinese flavors in a quick and easy dinner that’s perfect for busy weeknights.

Ingredients

• 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
• 1/2 cup diced green onion (mostly the white part)
• 1 tablespoon minced garlic
• 1/2 cup low sodium tamari (or soy sauce if not gluten free)
• 1 tablespoon peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons chili paste (such as sambal oelek)
• 1-2 tablespoons brown sugar (adjust to taste)
• 1/4 teaspoon ground ginger
• 1 1/2 tablespoons toasted sesame oil
• 1/2 teaspoon red pepper flakes (optional for less spice)
• 3 tablespoons water
• 1 tablespoon cornstarch
• 1/3 cup crushed peanuts
• 1/3 cup diced green onion (mostly the green part)

Instructions

1. Step 1: Cut the chicken breast into small, roughly 1 inch pieces.
2. Step 2: In a bowl, combine the chicken with 2 tablespoons tamari, honey, and 1 tablespoon chili paste. Mix well and marinate for 30 minutes to 2 hours.
3. Step 3: Bring a pot of salted water to a boil and cook the noodles according to package instructions. Drain and set aside.
4. Step 4: Whisk together the sauce ingredients: 1/2 cup tamari, peanut butter, rice vinegar, 2 tablespoons chili paste, brown sugar, ground ginger, 1 1/2 tablespoons toasted sesame oil, and red pepper flakes. Set aside.
5. Step 5: Heat 1 tablespoon toasted sesame oil in a skillet over medium-low heat. Add the white parts of the green onions and sauté for 2-3 minutes.
6. Step 6: Add the minced garlic and cook for another minute until fragrant.
7. Step 7: Add the marinated chicken (discard any leftover marinade) and cook, turning occasionally, until pieces are browned and cooked through, about 4-6 minutes, or until internal temperature reaches 165°F.
8. Step 8: In a separate pot, warm the sauce over low heat. Whisk together cornstarch and water, then slowly stir into the sauce. Cook until the sauce thickens slightly.
9. Step 9: Add the cooked noodles to the sauce and mix well to coat.
10. Step 10: Stir in the cooked chicken and allow flavors to blend for a minute or two.
11. Step 11: Serve garnished with crushed peanuts and the green parts of diced green onion. Enjoy on its own or with steamed vegetables like broccoli and bell peppers.

Tips & Variations

• For extra crunch, toast the peanuts before adding them as a garnish.
• Adjust the chili paste and red pepper flakes to control the spice level to your preference.
• Use gluten-free tamari to keep this dish gluten-free.
• Add vegetables like bell peppers, broccoli, or snap peas for more color and nutrition.
• Substitute chicken with tofu or shrimp for a different protein option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the noodles have dried out. Avoid overcooking during reheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodle?

Yes, you can use rice noodles, egg noodles, or even spaghetti depending on your preference. Just cook according to package instructions.

How do I make this dish less spicy?

Reduce or omit the chili paste and red pepper flakes. You can also add a bit more honey or brown sugar to balance the heat with sweetness.

Kung Pao Chicken Noodles Recipe

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★★★★★

4.5 from 109 reviews

• Author: Harry
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Kung Pao Chicken Noodles recipe is a flavorful and spicy stir-fry that combines tender chicken breast with a savory, tangy, and slightly sweet sauce, served over your choice of noodles. Enhanced with crunchy peanuts and vibrant green onions, this dish is perfect for a quick yet delicious meal with a perfect balance of heat and umami.

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Ingredients

Scale 1x2x3x

Noodles

• 12 ounces noodles of choice

Chicken Marinade

• 1 pound chicken breast, cut into 1-inch pieces
• 2 tablespoons low sodium tamari (or soy sauce if not gluten free)
• 1 tablespoon honey
• 1 tablespoon chili paste
• 1 tablespoon toasted sesame oil
• 1/2 cup diced green onion (mostly the white part)
• 1 tablespoon minced garlic

Sauce

• 1/2 cup low sodium tamari (or soy sauce if not gluten free)
• 1 tablespoon peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons chili paste (such as sambal oelek)
• 1–2 tablespoons brown sugar (1 tablespoon used, 2 for sweeter preference)
• 1/4 teaspoon ground ginger
• 1 1/2 tablespoons toasted sesame oil
• 1/2 teaspoon red pepper flakes (optional for less spice)

Thickening Mix

• 3 tablespoons water
• 1 tablespoon cornstarch

Garnish

• 1/3 cup crushed peanuts
• 1/3 cup diced green onion (mostly the green part)

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Instructions

1. Cut the chicken: Cut the chicken breast into small, roughly 1-inch pieces to ensure even cooking and better absorption of flavors.
2. Marinate the chicken: In a bowl, combine the chicken pieces with 2 tablespoons low sodium tamari, 1 tablespoon honey, and 1 tablespoon chili paste. Mix well and set aside to marinate ideally for 1-2 hours, but 30 minutes is sufficient if short on time.
3. Cook the noodles: Bring a pot of salted water to a boil and cook the noodles according to the package instructions. Drain well and set aside.
4. Prepare the sauce: In a separate bowl, whisk together 1/2 cup tamari, 1 tablespoon peanut butter, 2 tablespoons rice vinegar, 2 tablespoons chili paste, 1-2 tablespoons brown sugar, 1/4 teaspoon ground ginger, 1 1/2 tablespoons toasted sesame oil, and 1/2 teaspoon red pepper flakes until smooth and well combined.
5. Heat oil in skillet: Add 1 tablespoon toasted sesame oil (reserved from marinade ingredients) to a skillet and heat over medium-low heat to prepare for sautéing.
6. Sauté onion and garlic: Add the white parts of the diced green onion to the skillet and sauté for 2-3 minutes until fragrant and softened. Then add the minced garlic and sauté for an additional minute.
7. Cook the chicken: Add the marinated chicken pieces to the skillet, discarding any leftover marinade. Fry the chicken for 2-3 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
8. Thicken the sauce: Transfer the prepared sauce to a small pot and whisk over low heat. In a small bowl, whisk the cornstarch with water to create a slurry, then gradually add it to the sauce while whisking continuously. Let it thicken slightly.
9. Combine noodles and sauce: Add the cooked noodles to the thickened sauce and mix well to coat all the noodles evenly.
10. Add chicken to noodles: Mix the cooked chicken into the noodles and sauce mixture, allowing all flavors to blend for 1-2 minutes over low heat.
11. Serve and garnish: Plate the Kung Pao Chicken Noodles and garnish with crushed peanuts and the green parts of the diced green onion. Serve as is or with your favorite vegetables like broccoli or bell peppers for added texture and nutrition.

Notes

• Marinating the chicken for longer (1-2 hours) enhances the flavor but 30 minutes is acceptable for quicker meals.
• You can adjust the amount of chili paste and red pepper flakes based on your preferred spice level.
• This dish is easily customizable with different vegetables such as bell peppers, broccoli, or snap peas.
• For a gluten-free option, use tamari instead of soy sauce and ensure noodles are gluten-free.
• Use freshly crushed peanuts for the best texture and flavor in the garnish.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Keywords: Kung Pao Chicken, Chicken Noodles, Spicy Chicken Stir-Fry, Gluten Free Stir-Fry Noodles, Easy Chinese Recipes