Kung Pao Chicken Noodles Recipe

Introduction

Kung Pao Chicken Noodles is a flavorful and satisfying dish that combines tender chicken, chewy noodles, and a spicy, tangy sauce. With a perfect balance of sweet, savory, and heat, this recipe is great for a quick weeknight dinner or a casual gathering.

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 (use 1 for less sweetness, 2 for sweeter)
• 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.
6. Step 6: Add the white parts of the diced green onion and sauté for 2-3 minutes. Add minced garlic and cook for another minute.
7. Step 7: Add the chicken pieces to the skillet (discard any leftover marinade). Cook, turning occasionally, for 2-3 minutes per side or until the internal temperature reaches 165°F.
8. Step 8: In a separate pot, warm the prepared sauce over low heat. Mix the cornstarch with water and whisk into the sauce. Let it thicken slightly.
9. Step 9: Add the cooked noodles to the sauce and toss to coat evenly.
10. Step 10: Stir in the cooked chicken and let all flavors blend together for 1-2 minutes.
11. Step 11: Serve garnished with crushed peanuts and the green parts of the diced green onion. Add steamed vegetables like broccoli or bell peppers if desired.

Tips & Variations

• For a gluten-free version, be sure to use tamari instead of soy sauce and check that your noodles are gluten-free.
• Adjust the chili paste and red pepper flakes to your preferred spice level.
• Adding vegetables such as bell peppers, snap peas, or broccoli can boost both nutrition and texture.
• If you don’t have peanut butter, try almond or cashew butter for a different flavor twist.

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 sauce thickens too much. For best texture, avoid overcooking when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, this recipe works well with rice noodles, egg noodles, or even spaghetti. Choose your favorite type to suit your taste and dietary needs.

Can I prepare the sauce ahead of time?

Absolutely! The sauce can be made ahead and refrigerated for up to 2 days. Just give it a good stir before warming and combining with the noodles and chicken.

Kung Pao Chicken Noodles Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

This Kung Pao Chicken Noodles recipe combines tender, marinated chicken breast with perfectly cooked noodles tossed in a flavorful, tangy, and slightly spicy sauce. Enhanced with crunchy crushed peanuts and fresh green onions, this dish offers a delightful balance of sweet, savory, and spicy notes with the signature aromatic flavors of sesame oil and garlic. Ideal for a quick weeknight dinner or a satisfying meal that brings the essence of classic Kung Pao cooking to your dinner table.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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 (such as sambal oelek)
• 1 tablespoon toasted sesame oil
• 1/2 cup diced green onion (mostly white parts)
• 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 (sambal oelek recommended)
• 1–2 tablespoons brown sugar (1 tablespoon recommended, increase to 2 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 green parts)

Instructions

1. Cut Chicken: Cut the chicken breast into small, approximately 1-inch pieces to ensure even cooking and good marinade absorption.
2. Marinate: In a bowl, combine the chicken pieces with 2 tablespoons tamari or soy sauce, 1 tablespoon honey, and 1 tablespoon chili paste. Mix well and let it marinate ideally for 1 to 2 hours, but if short on time, 30 minutes will still yield flavorful results.
3. Boil Water and Cook Noodles: Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and set aside.
4. Whisk Sauce Ingredients: In a separate bowl, whisk together 1/2 cup tamari or soy sauce, peanut butter, rice vinegar, chili paste, brown sugar, ground ginger, 1 1/2 tablespoons toasted sesame oil, and red pepper flakes until smooth.
5. Heat Oil and Sauté Aromatics: Heat 1 tablespoon toasted sesame oil in a skillet over medium-low heat. Add the white parts of the diced green onion and sauté for 2 to 3 minutes, then add the minced garlic and sauté for another minute until fragrant.
6. Cook Chicken: Add the marinated chicken to the skillet, discarding any leftover marinade. Fry the chicken pieces, turning occasionally, for 2 to 3 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
7. Prepare Sauce in Pot: Transfer the whisked sauce to a small pot and heat over low heat. In a small bowl, mix the cornstarch with water until smooth and then add this slurry to the sauce. Whisk continuously and allow the sauce to thicken slightly.
8. Combine Sauce and Noodles: Once thickened, add the cooked noodles to the pot with the sauce and toss well to coat the noodles evenly.
9. Add Chicken and Blend Flavors: Mix the cooked chicken pieces into the noodles and sauce. Allow all the flavors to meld together over low heat for 1 to 2 minutes.
10. Serve and Garnish: Plate the Kung Pao Chicken Noodles and garnish with crushed peanuts and the green parts of the diced green onions. Serve immediately, optionally accompanied by steamed or stir-fried vegetables like broccoli or bell peppers for added nutrition and color.

Notes

• Marinating the chicken longer will intensify the flavor, but even a short 30-minute marination works well.
• You can substitute the noodles with rice noodles or any preferred pasta to suit dietary needs or taste preferences.
• Adjust the amount of chili paste and red pepper flakes to control the spice level of the dish.
• For a gluten-free version, ensure to use gluten-free tamari or substitute soy sauce accordingly.
• Adding vegetables such as broccoli, bell peppers, or snap peas can enhance the nutritional value and texture of the dish.

Keywords: Kung Pao Chicken Noodles, Chinese chicken noodles, spicy chicken noodles, sesame chicken recipe, gluten-free Asian noodles, easy Kung Pao recipe