Description
A flavorful and spicy Kung Pao Chicken Noodles recipe that combines tender chicken breast with bold Asian-inspired seasonings and crunchy peanuts, all tossed with your choice of noodles for a quick and satisfying meal ready in just 30 minutes.
Ingredients
Scale
Protein and Marinade
- 1 lb chicken breast, cut into 1-inch pieces
- 2 tbsp low sodium tamari or soy sauce (use tamari for gluten-free)
- 1 tbsp honey
- 1 tbsp chili paste
Noodles
- 12 oz noodles of choice
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)
Vegetables and Aromatics
- 1/2 cup diced green onion (mostly the white part)
- 1 tbsp minced garlic
Other Ingredients
- 1 tbsp cornstarch
- 3 tbsp water
- 1 tbsp toasted sesame oil (for sautéing)
- 1/3 cup crushed peanuts
- 1/3 cup diced green onion (mostly the green part, for garnish)
Instructions
- Prepare the chicken: Cut the chicken breast into small, roughly 1-inch pieces. In a bowl, combine the chicken with 2 tbsp low sodium tamari or soy sauce, 1 tbsp honey, and 1 tbsp chili paste, and let it marinate briefly.
- Cook the noodles: Cook the noodles according to the package instructions until al dente. Drain and set aside.
- Make the sauce: In a separate bowl, whisk together 1/2 cup low sodium tamari or soy sauce, 1 tbsp peanut butter, 2 tbsp rice vinegar, 2 tbsp chili paste, 1-2 tbsp brown sugar, 1/4 tsp ground ginger, 1 1/2 tbsp toasted sesame oil, and 1/2 tsp red pepper flakes (if using). Set aside.
- Sauté aromatics: Heat 1 tbsp toasted sesame oil in a skillet over medium heat. Add 1/2 cup diced green onion (white parts mostly) and 1 tbsp minced garlic. Sauté until fragrant, about 1-2 minutes.
- Cook the chicken: Add the marinated chicken pieces to the skillet with aromatics. Cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 7-8 minutes.
- Thicken the sauce: In a small bowl, mix 1 tbsp cornstarch with 3 tbsp water until smooth. Pour the sauce mixture into the skillet with the chicken, stirring continuously. Add the cornstarch slurry to thicken the sauce. Cook until sauce thickens, about 2 minutes.
- Combine: Add the cooked noodles to the skillet and toss everything together to coat the noodles evenly with the sauce and chicken. Let the flavors meld for 1-2 minutes over low heat.
- Garnish and serve: Transfer to serving plates. Garnish with 1/3 cup crushed peanuts and 1/3 cup diced green onion (green parts). Serve immediately.
Notes
- You can substitute chicken breast for thigh meat for a juicier result.
- Use tamari instead of soy sauce to make this gluten-free.
- Adjust the amount of chili paste and red pepper flakes to control the spice level.
- If peanut butter allergy is a concern, substitute with almond butter or omit entirely.
- To make this recipe vegan, substitute chicken with tofu and use vegan-friendly sauces.
