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Kung Pao Chicken Noodles Recipe

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A savory and spicy Kung Pao Chicken Noodles recipe featuring tender chicken breast marinated in a flavorful sauce, stir-fried with green onions and garlic, then combined with tender noodles coated in a rich, slightly sweet and tangy sauce finished with crushed peanuts for a delightful crunch.

Ingredients

Chicken and 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 (sambel oelek recommended)
  • 1–2 tablespoons brown sugar (1 tablespoon preferred, 2 tablespoons for sweeter sauce)
  • 1/4 teaspoon ground ginger
  • 1 1/2 tablespoons toasted sesame oil
  • 1/2 teaspoon red pepper flakes (optional, omit for less spice)
  • 3 tablespoons water
  • 1 tablespoon cornstarch

Noodles and Garnish

  • 12 ounces noodles of choice
  • 1/3 cup crushed peanuts
  • 1/3 cup diced green onion (mostly the green part)

Instructions

  1. Cut Chicken: Cut the chicken breast into small, roughly 1 inch pieces to ensure even cooking and proper marination.
  2. Marinate: Place the chicken pieces in a bowl and add 2 tablespoons tamari or soy sauce, 1 tablespoon honey, and 1 tablespoon chili paste. Mix well and set aside to marinate ideally for 1-2 hours, but a minimum of 30 minutes works fine.
  3. Boil Water and Cook Noodles: Bring a pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain the noodles and set aside.
  4. Whisk Sauce Ingredients: In a bowl, whisk together all sauce ingredients except the water and cornstarch, including tamari, peanut butter, rice vinegar, chili paste, brown sugar, ground ginger, toasted sesame oil, and red pepper flakes.
  5. Heat Oil in Skillet: Add the 1 tablespoon toasted sesame oil (from the marinade section) to a skillet and heat over medium to low heat to prepare for sautéing the aromatics.
  6. Saute Onion and Garlic: Add the diced green onion whites to the skillet and sauté for 2 to 3 minutes until softened. Then add the minced garlic and sauté for another minute until fragrant.
  7. Cook Chicken: Add the marinated chicken pieces (discard any leftover marinade) to the skillet. Fry on each side for 2-3 minutes or until the chicken is fully cooked with an internal temperature of 165°F (74°C).
  8. Combine Sauce and Thicken: Pour the prepared sauce into a separate pot and warm over low heat. Mix cornstarch and water to create a slurry, then whisk it into the sauce. Stir continuously until the sauce thickens slightly.
  9. Add Noodles to Sauce: Add the cooked noodles to the thickened sauce and mix well to coat all the noodles evenly with the flavorful sauce.
  10. Add Chicken and Blend: Transfer the cooked chicken into the noodles and sauce mixture. Stir to combine and let the flavors meld together for 1-2 minutes over low heat.
  11. Serve: Spoon the Kung Pao Chicken Noodles onto plates, garnish liberally with crushed peanuts and diced green onion greens. Serve warm and enjoy, optionally with steamed or sautéed broccoli and bell peppers for extra vegetables.

Notes

  • Marinating the chicken longer (up to 2 hours) intensifies flavor but 30 minutes is sufficient if short on time.
  • The recipe can be adjusted for spice by varying the chili paste and omitting red pepper flakes for less heat.
  • Use gluten-free tamari if needed to keep the dish gluten free.
  • Peanut butter adds depth and richness; natural peanut butter works best for smoothness.
  • Choose noodles you prefer, such as lo mein, spaghetti, or rice noodles.
  • Optional vegetables like broccoli and bell peppers complement the dish and add texture.
  • Ensure the chicken reaches safe internal temperature (165°F) for food safety.

Find it online: https://lauracooks.com/kung-pao-chicken-noodles-recipe/