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Kung Pao Chicken Noodles

Kung Pao Chicken Noodles
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Kung Pao Chicken Noodles is a quick and flavorful dish combining tender chicken, crunchy peanuts, vibrant vegetables, and perfectly cooked noodles tossed in a spicy, savory, and slightly sweet sauce. Ready in under 30 minutes, this one-pan recipe is perfect for busy weeknights and can be customized to suit your spice preference or dietary needs.

Ingredients

Scale

Protein

  • 1 lb chicken breast or thighs, thinly sliced

Noodles

  • 8 oz rice noodles or egg noodles

Vegetables & Aromatics

  • 1 green bell pepper, diced
  • 2–3 dried red chili peppers
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 scallions, chopped (for cooking and garnish)

Sauce & Seasonings

  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar or honey
  • 1 tsp cornstarch
  • 1/4 cup water or chicken stock

Other

  • 2 tbsp roasted peanuts (lightly toasted if desired)
  • 1 tbsp sesame oil (plus extra for tossing noodles)
  • 2 tbsp cooking oil (vegetable or peanut oil)

Instructions

  1. Prepare the Noodles: Cook noodles according to package instructions until just tender, then drain. Toss lightly with a bit of sesame oil to prevent sticking and infuse early flavor.
  2. Marinate the Chicken: In a bowl, combine thinly sliced chicken with a splash of soy sauce, pinch of sugar, and cornstarch. Mix well and set aside briefly to marinate.
  3. Cook the Chicken: Heat 1 tbsp cooking oil in a wok or large skillet over medium-high heat. Stir-fry the marinated chicken until golden and cooked through, about 5-7 minutes. Remove from pan and set aside.
  4. Sauté Aromatics and Peppers: In the same pan, add remaining cooking oil if needed. Add minced garlic, ginger, and dried red chili peppers. Stir-fry quickly until fragrant, then add diced green bell pepper. Cook until peppers just start to soften.
  5. Combine Sauce Ingredients: Mix soy sauce, rice vinegar, sugar or honey, and water or stock in a small bowl. Pour sauce into the skillet and bring to a gentle simmer to meld flavors.
  6. Toss Everything Together: Return the cooked chicken to the skillet, add the noodles, and toss to coat everything evenly in the sauce. Stir in roasted peanuts and chopped scallions just before removing from heat.

Notes

  • Prep all ingredients beforehand since stir-frying is quick.
  • Adjust dried chili peppers to control spice level.
  • Cook chicken and vegetables over high heat to lock in moisture and keep crispness.
  • Toast peanuts lightly before adding for enhanced flavor.
  • Slightly undercook noodles to avoid sogginess when tossed with sauce.

Nutrition

Keywords: Kung Pao, Chicken, Noodles, Spicy, Easy, Quick, Stir Fry, Chinese, Gluten Free Option

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