Description
This Kung Pao Chicken Noodles recipe features juicy chicken and tender noodles tossed in a bold and spicy-sweet Kung Pao sauce. Quick and easy to make, it offers a flavorful dinner alternative to takeout with a perfect balance of heat, sweetness, and 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 whole roasted unsalted peanuts
- chopped green onion, for garnish
- red pepper flakes, for garnish
Instructions
- Cook Noodles: Cook 10 ounces of spaghetti or linguini noodles according to the package instructions until al dente. Drain the noodles and set them 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 the sauce aside to be used later.
- Cook Chicken: Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add 1 pound of cubed chicken breast and cook for 5-7 minutes until the chicken is cooked through and no longer pink inside.
- Add Aromatics and Peppers: Add 2 cloves of minced garlic and 6-8 dried chili peppers to the chicken. Stir and cook for 2 minutes until the garlic is fragrant and the peppers soften.
- Add Sauce and Thicken: Pour the prepared Kung Pao sauce over the chicken, garlic, and chili peppers. Stir well and cook until the sauce thickens, about 1 minute.
- Toss Noodles and Peanuts: Add the cooked noodles and ⅓ cup whole roasted unsalted peanuts to the skillet. Toss everything together until the noodles are evenly coated with the sauce.
- Garnish and Serve: Garnish the dish with chopped green onion and a sprinkle of red pepper flakes. Serve immediately and enjoy your flavorful Kung Pao Chicken Noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, microwave for 1-2 minutes or warm in a skillet over medium heat, stirring occasionally.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Adjust the number of dried chili peppers according to your preferred spice level.
- Use rice vinegar if chinkiang vinegar is unavailable; it will slightly alter the flavor but still be delicious.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 75 mg
