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Kung Pao Chicken Noodles Recipe

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★★★★★

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.

Ingredients

Scale

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

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