Description
This Spicy Kung Pao Chicken Noodles recipe offers a deliciously bold and flavorful twist on classic Chinese cuisine, featuring tender chicken breast pieces stir-fried with aromatic garlic and green onions, all tossed in a spicy, tangy sauce made with soy sauce, chili paste, peanut butter, and sesame oil. Ready in just 30 minutes, it’s a perfect quick and satisfying meal for 4 servings.
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
Thickening and Garnish
- 3 tbsp water
- 1 tbsp cornstarch
- 1/3 cup crushed peanuts
- 1/3 cup diced green onion (mostly the green part)
Cooking Oil
- 1 tbsp toasted sesame oil (for sautéing vegetables and chicken)
Instructions
- Cut the chicken breast: Cut the chicken into small, roughly 1-inch pieces to ensure quick and even cooking.
- Marinate the chicken: In a bowl, combine the chicken pieces with 2 tablespoons of low sodium tamari or soy sauce, 1 tablespoon honey, and 1 tablespoon chili paste. Let it marinate briefly to infuse flavor.
- Cook noodles: Prepare the noodles according to the package instructions, typically boiling until al dente, then drain and set aside.
- Prepare sauce: In a separate bowl, whisk together 1/2 cup tamari or soy sauce, peanut butter, rice vinegar, chili paste, brown sugar, ground ginger, 1 1/2 tablespoons toasted sesame oil, and red pepper flakes (if using). Set aside.
- Sauté aromatics: Heat 1 tablespoon toasted sesame oil in a skillet over medium heat. Add the diced white part of the green onions and minced garlic, sautéing until fragrant and slightly softened.
- Cook chicken: Add the marinated chicken to the skillet and cook until fully cooked through and lightly browned, about 6-8 minutes.
- Thicken sauce: In a small bowl, mix 1 tablespoon cornstarch with 3 tablespoons water to create a slurry. Pour the sauce mixture into the skillet with chicken and aromatics, then add the cornstarch slurry. Stir continuously until the sauce thickens.
- Combine noodles and chicken: Add the cooked noodles to the skillet and toss everything together thoroughly to coat the noodles with the spicy sauce.
- Let flavors meld: Cook together for another 2 minutes, allowing the noodles and chicken to absorb the flavors.
- Garnish and serve: Remove from heat and garnish with crushed peanuts and diced green onions (green parts). Serve immediately for best flavor and texture.
Notes
- Use gluten-free tamari to make this dish gluten-free.
- Adjust chili paste and red pepper flakes to control the heat level.
- Peanut butter adds creaminess; substitute with almond butter for a different twist.
- Use any type of noodles you prefer: rice noodles, wheat noodles, or egg noodles.
- To make it vegetarian, substitute chicken with tofu or a mix of vegetables.
- Ensure not to overcook the noodles to keep a good texture.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
