Description
Juicy chicken and tender noodles tossed in a bold, spicy-sweet Kung Pao sauce. This quick and flavorful dish makes a perfect saucy dinner that beats takeout any night of the week.
Ingredients
Units
Scale
Noodles and Chicken
- 10 ounces spaghetti or linguini noodles
- 1 tablespoon sesame oil
- 1 pound boneless skinless chicken breast, cubed into 1-inch pieces
- 2 cloves garlic, minced
- 6-8 dried chili peppers
Kung Pao Sauce
- 1/2 cup soy sauce
- 1/3 cup chinkiang vinegar or rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon chili garlic sauce (Huy Fong)
- 1 tablespoon cornstarch
- 1/3 cup roasted unsalted whole peanuts
- Chopped green onion, for garnish
- Red pepper flakes, for garnish
Instructions
- Cook Noodles Cook 10 ounces of spaghetti or linguini noodles according to the package instructions until al dente. Drain well and set aside.
- Prepare the Sauce In a small bowl, whisk together ½ cup soy sauce, ⅓ cup chinkiang vinegar, ¼ cup brown sugar, 1 tablespoon chili garlic sauce, and 1 tablespoon cornstarch until smooth. Set this sauce mixture aside.
- Cook Chicken Heat a large skillet or wok over medium-high heat. Add 1 tablespoon sesame oil and the cubed chicken breast. Cook the chicken for 5-7 minutes, stirring occasionally, until it is no longer pink and cooked through.
- Sauté Garlic and Peppers Add 2 cloves minced garlic and 6-8 dried chili peppers to the skillet with the chicken. Cook for 2 minutes until the garlic is fragrant and the peppers soften slightly.
- Add Sauce and Thicken Pour the prepared Kung Pao sauce over the chicken, garlic, and chili peppers. Stir well and cook for about 1 minute until the sauce thickens and coats the chicken evenly.
- Toss Noodles and Peanuts Add the cooked noodles and ⅓ cup roasted unsalted peanuts to the skillet. Toss everything together to coat the noodles thoroughly with the sauce.
- Garnish and Serve Garnish the dish with chopped green onions and a sprinkle of red pepper flakes. Serve hot and enjoy your homemade Kung Pao Chicken Noodles.
Notes
- Store leftover Kung Pao noodles in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers in the microwave for 1-2 minutes or gently warm on the stovetop over medium heat, stirring occasionally.
- You can substitute linguini or spaghetti noodles with rice noodles or lo mein noodles for variation.
- If you prefer less heat, reduce the number of dried chili peppers or remove seeds before cooking.
- To make this dish gluten free, use gluten free tamari instead of soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
