Description
A flavorful and spicy Kung Pao Chicken Noodles recipe that combines tender chicken, savory and tangy sauce, and perfectly cooked noodles for a quick and satisfying meal. This dish features a balance of heat from chili paste and red pepper flakes, sweetness from honey and brown sugar, and crunch from crushed peanuts, making it a perfect Asian-inspired dinner ready in just 30 minutes.
Ingredients
Scale
Chicken 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 (use tamari for gluten-free)
- 1 tbsp peanut butter
- 2 tbsp rice vinegar
- 2 tbsp chili paste (e.g., sambal 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)
Other Ingredients
- 1/2 cup diced green onion (mostly the white part, for sautéing)
- 1 tbsp minced garlic
- 1 1/2 tbsp toasted sesame oil (for cooking)
- 3 tbsp water
- 1 tbsp cornstarch
- 1/3 cup crushed peanuts (for garnish)
- 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. Marinate the chicken pieces in 2 tablespoons of low sodium tamari or soy sauce, 1 tablespoon honey, and 1 tablespoon chili paste. Set aside to absorb the flavors.
- Cook the noodles: Boil noodles according to package instructions until al dente. Drain thoroughly and set aside, keeping them warm.
- Make the sauce: In a bowl, whisk together 1/2 cup low sodium tamari or soy sauce, 1 tablespoon peanut butter, 2 tablespoons rice vinegar, 2 tablespoons chili paste, 1-2 tablespoons brown sugar, 1/4 teaspoon ground ginger, 1 1/2 tablespoons toasted sesame oil, and 1/2 teaspoon red pepper flakes if using. Set this sauce mixture aside.
- Sauté aromatics: Heat 1 1/2 tablespoons toasted sesame oil in a skillet over medium heat. Add 1/2 cup diced green onions (white parts) and 1 tablespoon minced garlic, sautéing until fragrant and softened, about 1-2 minutes.
- Cook the chicken: Add the marinated chicken pieces to the skillet with aromatics. Cook, stirring often, until chicken is cooked through and no longer pink inside, about 6-8 minutes.
- Thicken the sauce: In a small bowl, mix 1 tablespoon cornstarch with 3 tablespoons water to create a slurry. Pour the prepared sauce over the cooked chicken in the skillet, stirring well. Add the cornstarch slurry and cook for another 2-3 minutes, stirring frequently, until the sauce has thickened.
- Combine noodles and chicken: Add the cooked noodles to the skillet with the chicken and sauce. Toss everything together gently but thoroughly to ensure the noodles are fully coated with the sauce and heated through.
- Garnish and serve: Remove the skillet from heat. Garnish the dish with 1/3 cup crushed peanuts and 1/3 cup diced green onions (green parts). Serve immediately for best flavor and texture.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust chili paste and red pepper flakes to control the spice level according to personal preference.
- You can substitute chicken breast with firm tofu or shrimp for variation.
- If peanut allergy is a concern, omit the peanuts and peanut butter, substituting with sunflower seed butter and seeds as garnish.
- Cook noodles just until al dente to avoid mushy texture when tossed with sauce.
- This dish can be prepared up to step 6 in advance; add noodles and garnish fresh when serving.
