Description
Juicy chicken and tender noodles tossed in a bold, spicy-sweet Kung Pao sauce. A quick, saucy dinner that beats takeout any night of the week.
Ingredients
Units
Scale
Noodles and Chicken
- 10 ounces spaghetti or linguini noodles
- 1 tablespoon sesame oil
- 1 pound cubed boneless skinless chicken breast (1-inch cubes)
- 2 cloves minced garlic
- 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 peanuts, roasted and unsalted
- Chopped green onion and red pepper flakes for garnish
Instructions
- Cook Noodles: Cook 10 ounces of spaghetti or linguini noodles according to the package instructions. Drain and set 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.
- Cook Chicken: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon sesame oil and 1 pound cubed boneless skinless chicken breast. Cook for 5-7 minutes until the chicken is no longer pink and is cooked through.
- Sauté Aromatics: Add 2 cloves minced garlic and 6-8 dried chili peppers to the skillet. Cook for 2 minutes to soften the peppers and release their flavor.
- Add Sauce and Thicken: Pour the prepared Kung Pao sauce over the garlic and chili peppers, stirring to combine. Heat 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 to coat the noodles evenly with the sauce.
- Garnish and Serve: Garnish with chopped green onion and red pepper flakes. Serve immediately and enjoy your Kung Pao Chicken Noodles!
Notes
- In the Refrigerator: These Kung Pao noodles will stay good in your fridge for about 3-4 days in an airtight container.
- To Reheat: Pop leftovers in the microwave for a minute or two, or reheat them in a pan on the stove over medium heat, stirring occasionally.
- Vinegar Substitute: If chinkiang vinegar is unavailable, rice vinegar can be used as a suitable substitute.
- Adjust Spice Level: Reduce the number of dried chili peppers or omit red pepper flakes to make this dish less spicy.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 1200 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
