Description
Kung Pao Chicken Noodles is a delicious and satisfying dish that combines tender chicken, flavorful noodles, and a savory, slightly spicy sauce. This recipe is perfect for a quick and easy weeknight meal that the whole family will love.
Ingredients
Units
Scale
Base/chicken
- 12 ounces noodles of choice
- 1 pound chicken breast
- 2 tablespoons low sodium tamari or soy sauce if not gluten free
- 1 tablespoon honey
- 1 tablespoon chili paste
- 1 tablespoon toasted sesame oil
- 1/2 cup diced green onion mostly the white part
- 1 tablespoon minced garlic
Sauce
- 1/2 cup low sodium tamari or soy sauce if not gluten free
- 1 tablespoon peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons chili paste I used sambel oelek
- 1-2 tablespoons brown sugar
- 1/4 teaspoon ground ginger
- 1 1/2 tablespoons toasted sesame oil
- 1/2 teaspoon red pepper flakes
- 3 tablespoons water
- 1 tablespoon cornstarch
For garnish
- 1/3 cup crushed peanuts
- 1/3 cup diced green onion mostly the green part
Instructions
- Cut the chicken breast into small, roughly 1-inch pieces. Add to a bowl with soy sauce/tamari, honey, and chili paste. Marinate for 1-2 hours or at least 30 minutes.
- Boil salted water and cook noodles per package instructions. Drain and set aside.
- Whisk together all sauce ingredients except water and cornstarch.
- Heat sesame oil in a skillet. Sauté green onion, then garlic. Add chicken and fry until cooked through.
- Combine sauce in a pot over low heat. Thicken with cornstarch mixture. Add noodles, then chicken. Mix well.
- Garnish with crushed peanuts and green onion. Serve hot.
Notes
- I used brown rice udon noodles, but any type works.
- Use low sodium soy sauce/tamari.
Nutrition
- Serving Size: 1 bowl
- Calories: 501 kcal
- Sugar: 12 g
- Sodium: Not provided
- Fat: 12 g
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: 69 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 73 mg
