Description
Kung Pao Chicken Noodles is a flavorful and spicy stir-fry dish that combines tender chicken, crisp vegetables, and chewy noodles tossed in a bold, spicy-sweet sauce. This easy one-pan recipe is perfect for quick weeknight dinners or meal prep, offering a satisfying Asian-inspired meal bursting with savory, tangy, and slightly spicy notes.
Ingredients
Scale
Main Ingredients
- 8 oz noodles (lo mein, spaghetti, or rice noodles)
- 1 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 3 green onions, chopped
- ½ cup roasted peanuts
Sauce Ingredients
- ¼ cup soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce or Sriracha (adjust to taste)
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup water
Instructions
- Cook Noodles: Prepare the noodles according to the package instructions until al dente. Drain well and set aside to keep warm.
- Coat Chicken: In a medium bowl, toss the chicken pieces with cornstarch until fully coated; this helps to create a light crispy texture during cooking.
- Cook Chicken: Heat vegetable oil over medium-high heat in a large skillet or wok. Add the coated chicken and cook for 5 to 6 minutes, stirring occasionally, until browned on the outside and cooked through. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add a little more oil if needed. Add the chopped red bell pepper, sliced zucchini, and chopped green onions. Sauté for 3 to 4 minutes until the vegetables are just tender but still crisp.
- Prepare Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, chili garlic sauce (or Sriracha), sesame oil, minced garlic, grated ginger, and water until combined.
- Combine and Toss: Return the cooked chicken to the pan with the vegetables. Add the cooked noodles and pour the sauce over everything. Toss well to evenly coat all ingredients and cook for an additional 2 minutes until heated through.
- Add Peanuts and Serve: Stir in roasted peanuts for crunch. Garnish with extra green onions or sesame seeds if desired. Serve hot.
Notes
- Customize by adding your favorite vegetables such as broccoli, mushrooms, or snap peas for variety and added nutrition.
- For a vegetarian version, replace chicken with firm tofu and use vegetarian versions of hoisin and soy sauce.
- Adjust the chili garlic sauce or Sriracha quantity to control the spice level according to your preference.
- Use peanut oil instead of vegetable oil for an extra nutty flavor if available.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
