Description
A quick and flavorful Kung Pao Chicken Noodles dish made with tender chicken, rice noodles, and a bold, savory-sweet-spicy sauce. Ready in 30 minutes and perfect for a weeknight dinner.
Ingredients
- 12 ounces noodles of choice
- 1 pound chicken breast
- 2 tablespoons low sodium tamari or soy sauce
- 1 tablespoon honey
- 1 tablespoon chili paste
- 1 tablespoon toasted sesame oil (for cooking the chicken & aromatics)
- ½ cup diced green onion (white part)
- 1 tablespoon minced garlic
- ½ cup low sodium tamari
- 1 tablespoon peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons chili paste (like sambal oelek)
- 1–2 tablespoons brown sugar
- ¼ teaspoon ground ginger
- 1½ tablespoons toasted sesame oil
- ½ teaspoon red pepper flakes (optional)
- 3 tablespoons water
- 1 tablespoon cornstarch
- ⅓ cup crushed peanuts
- ⅓ cup diced green onion (green part)
Instructions
- Cut chicken into 1-inch pieces. In a bowl, mix with tamari, honey, and chili paste. Marinate for 30 minutes to 2 hours.
- Boil salted water and cook noodles according to package instructions. Drain and set aside.
- Whisk together all sauce ingredients except water and cornstarch.
- Heat sesame oil in a skillet over medium-low heat. Add white parts of green onion and sauté for 2–3 minutes. Add garlic and cook for 1 more minute.
- Add marinated chicken to the skillet (discard marinade) and cook 2–3 minutes per side or until internal temperature reaches 165 °F.
- In a small pot or the same skillet, gently heat the sauce. Mix cornstarch with water and add to the sauce to thicken.
- Add cooked noodles and chicken to the skillet, stir to combine, and cook for 1–2 minutes to blend flavors.
- Garnish with crushed peanuts and green onion greens before serving.
Notes
- Add sautéed vegetables like bell peppers, broccoli, or snap peas for extra nutrition and flavor.
- For a vegan version, substitute chicken with pressed tofu and use maple syrup instead of honey.
- Adjust spice level by modifying the amount of chili paste and red pepper flakes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet with a bit of oil for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
