Description
Kung Pao Chicken Noodles is a quick, flavorful stir-fry dish featuring tender chicken, spicy roasted peanuts, and chewy noodles tossed in a savory-sweet and mildly spicy sauce. Ready in under 30 minutes, this one-pot meal balances bold flavors and crisp textures, making it perfect for busy weeknights.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts, sliced into bite-sized pieces
Noodles
- 200g cooked rice noodles or egg noodles
Vegetables & Aromatics
- 1 cup diced bell peppers (red or green)
- 3 green onions, freshly chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
Sauce
- 3 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 to 2 teaspoons chili paste or sauce (adjust to taste)
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Other
- 1/3 cup roasted, unsalted peanuts
- 2 tablespoons vegetable oil (neutral oil for sautéing)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Slice boneless chicken breasts into bite-sized pieces and season lightly with salt and pepper to ensure even cooking and tenderness.
- Cook the Aromatics: Heat vegetable oil in a large pan over medium heat. Add minced garlic and freshly grated ginger, stirring until fragrant to build a flavorful base for the sauce.
- Sauté Chicken and Vegetables: Add the chicken pieces to the pan and cook until golden brown on all sides. Toss in diced bell peppers and chopped green onions, sautéing briefly to maintain their crunch and vibrant color.
- Make the Sauce: In a small bowl, combine soy sauce, rice vinegar, chili paste, and brown sugar. Stir until the sugar dissolves, then pour the sauce over the cooked chicken and vegetables. Mix thoroughly for even flavor distribution.
- Thicken the Sauce: Whisk together cornstarch and water to form a slurry, then pour it into the pan. Stir continuously as the sauce thickens to a glossy coating that clings to each piece of chicken and noodle.
- Toss in the Noodles and Peanuts: Add the pre-cooked noodles and roasted peanuts to the pan. Toss gently to combine all ingredients and heat through evenly.
- Serve and Enjoy: Plate your Kung Pao Chicken Noodles hot, garnished as desired, and enjoy the perfect balance of spicy, savory, and crunchy flavors.
Notes
- Marinate the Chicken: A quick 10-minute marinade in soy sauce boosts flavor and tenderness.
- Control Your Heat: Gradually add chili paste and taste to find your preferred spice level.
- Use Fresh Aromatics: Fresh garlic and ginger significantly enhance the dish’s flavor compared to pre-minced or powdered alternatives.
- Don’t Overcook Noodles: Boil noodles until just tender to keep them chewy and prevent mushiness when stir-frying.
- Crunch Factor: Toast peanuts lightly before adding to deepen flavor and improve texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg