Description
Juicy chicken and tender noodles tossed in a bold, spicy-sweet Kung Pao sauce. This quick and easy dish is a perfect saucy dinner that rivals takeout, packed with vibrant flavors and a satisfying crunch from roasted peanuts.
Ingredients
Units
Scale
Noodles and Chicken
- 10 ounces spaghetti or linguini noodles
- 1 tablespoon sesame oil
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 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 peanuts
- Chopped green onion, for garnish
- Red pepper flakes, for garnish
Instructions
- Cook Noodles: Prepare 10 ounces of spaghetti or linguini noodles according to the package instructions until al dente. Drain and set aside.
- Prepare 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. Set aside to use later.
- Cook Chicken: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon sesame oil and the cubed chicken breast. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
- Add Aromatics: 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.
- Combine Sauce and Thicken: Pour the prepared Kung Pao sauce over the chicken, garlic, and peppers. Stir continuously 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 thoroughly so the noodles are well coated with the sauce and peanuts are evenly distributed.
- Garnish and Serve: Sprinkle chopped green onions and red pepper flakes on top for garnish. Serve immediately and enjoy your flavorful 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 warm them in a pan over medium heat, stirring occasionally to prevent sticking.
- For milder heat, reduce the number of dried chili peppers or remove some seeds before cooking.
- To make it gluten-free, use tamari or a gluten-free soy sauce alternative.
- You can swap spaghetti or linguini for rice noodles or egg noodles if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
