Description
This Spicy Kung Pao Chicken Noodles recipe is a flavorful and quick meal combining tender chicken breast, savory and spicy sauce, and noodles. Perfect for a weeknight dinner, it features a balanced blend of soy sauce, chili paste, peanut butter, and toasted sesame oil, garnished with crunchy peanuts and fresh green onions.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken breast, cut into 1-inch pieces
- 2 tbsp low sodium tamari or soy sauce (if not 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 (if not gluten-free)
- 1 tbsp peanut butter
- 2 tbsp rice vinegar
- 2 tbsp chili paste (e.g. sambel 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
- 1 tbsp cornstarch
- 3 tbsp water
- 1 tbsp toasted sesame oil (used for sautéing)
- 1/3 cup crushed peanuts for garnish
Instructions
- Prepare the Chicken: Cut the chicken breast into small, roughly 1-inch pieces. Marinate the chicken in 2 tablespoons of low sodium tamari or soy sauce, 1 tablespoon of honey, and 1 tablespoon of chili paste. Set aside to let the flavors infuse.
- Cook the Noodles: Boil the noodles following the package instructions until al dente. Drain thoroughly and set aside.
- 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 to 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 well combined.
- Sauté Aromatics: Heat 1 tablespoon toasted sesame oil in a skillet over medium heat. Add the white part of the diced green onion and minced garlic. Sauté until fragrant and slightly softened, about 1-2 minutes.
- Cook the Chicken: Add the marinated chicken pieces to the skillet with the aromatics. Cook, stirring occasionally, until the chicken is fully cooked and lightly browned, about 6-8 minutes.
- Thicken the Sauce: In a small bowl, mix the cornstarch with 3 tablespoons of water until smooth. Pour the prepared sauce into the skillet with the chicken and aromatics. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
- Combine Noodles and Chicken: Add the drained noodles to the skillet and toss well with the chicken and sauce, ensuring everything is evenly coated and heated through.
- Final Touch and Serve: Remove from heat and transfer to serving plates. Garnish with crushed peanuts and the green part of the diced green onion for a fresh finish. Serve immediately.
Notes
- For a gluten-free option, use tamari instead of soy sauce and ensure noodles are gluten-free.
- Adjust chili paste and red pepper flakes to your preferred spice level.
- Peanut butter adds richness; natural or creamy peanut butter works best.
- To make it vegetarian, substitute chicken with tofu or tempeh and use a vegetarian sauce.
- Make sure not to overcook the noodles to keep them firm and avoid mushiness.
