Description
A flavorful and spicy Kung Pao Chicken Noodles recipe that combines tender chicken breast pieces with a rich, tangy sauce made from soy sauce, chili paste, peanut butter, and toasted sesame oil. Cooked with noodles and garnished with crushed peanuts and fresh green onions, this dish offers a perfect balance of heat, sweetness, and savory depth, ready in just 30 minutes.
Ingredients
Scale
Protein and Noodles
- 12 oz noodles of choice
- 1 lb chicken breast, cut into 1-inch pieces
Marinade
- 2 tbsp low sodium tamari or soy sauce (if not gluten-free)
- 1 tbsp honey
- 1 tbsp chili paste
Sauce
- 1/2 cup low sodium tamari or soy sauce (if not 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)
Vegetables and Aromatics
- 1/2 cup diced green onion (mostly the white part)
- 1 tbsp minced garlic
- 1/3 cup diced green onion (mostly the green part, for garnish)
Other Ingredients
- 1 tbsp cornstarch
- 3 tbsp water
- 1 tbsp toasted sesame oil (for sautéing)
- 1/3 cup crushed peanuts (for garnish)
Instructions
- Prepare the Chicken: Cut the chicken breast into small, roughly 1-inch pieces. Marinate them in 2 tablespoons of low sodium tamari or soy sauce, 1 tablespoon honey, and 1 tablespoon chili paste to infuse flavor.
- Cook the Noodles: Boil the noodles according to package instructions until al dente. Drain them well and set aside.
- Make the Sauce: In a bowl, whisk together the sauce ingredients: 1/2 cup low sodium tamari or soy sauce, 1 tablespoon peanut butter, 2 tablespoons rice vinegar, 2 tablespoons chili paste (such as sambal oelek), 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. Mix until smooth and combined.
- Sauté Aromatics: Heat 1 tablespoon toasted sesame oil in a skillet over medium heat. Add the diced green onion (mostly the white part) and minced garlic. Sauté until fragrant and softened, about 2-3 minutes.
- Cook the Chicken: Add the marinated chicken pieces to the skillet with the aromatics. Cook thoroughly until the chicken is no longer pink inside and lightly browned on the outside, 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 sauce mixture over the chicken in the skillet, then add the cornstarch slurry. Stir constantly until the sauce thickens and coats the chicken well, about 2-3 minutes.
- Combine Noodles and Chicken: Add the cooked noodles to the skillet and toss everything together, ensuring the noodles are evenly coated with the thickened sauce and combined with the chicken and aromatics.
- Rest and Meld: Let the combined Kung Pao chicken noodles sit on low heat for a minute or two to allow the flavors to meld together.
- Garnish and Serve: Remove from heat and garnish with 1/3 cup crushed peanuts and the diced green onion (mostly the green part). Serve immediately for best flavor and texture.
Notes
- Use low sodium tamari to make this dish gluten-free.
- Adjust chili paste and red pepper flakes to control spiciness.
- Peanut butter adds richness and a slight sweetness; natural peanut butter works best.
- If you don’t have sambal oelek, substitute with another chili paste or fresh chopped chilies.
- For vegetarian version, substitute chicken with tofu and use vegetarian soy sauce.
- To reduce calories, use less oil and sugar, or substitute honey with a sugar-free alternative.
