Description
Juicy chicken and tender noodles tossed in a bold, spicy-sweet Kung Pao sauce. This quick and flavorful dinner recipe uses simple ingredients and comes together in just 30 minutes, making it a perfect homemade alternative to takeout.
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 peanuts, roasted and unsalted
- 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 and set aside to keep warm.
- Prepare Sauce: In a small bowl, whisk together ½ cup soy sauce, ⅓ cup chinkiang vinegar (or rice vinegar), ¼ cup brown sugar, 1 tablespoon chili garlic sauce, and 1 tablespoon cornstarch until smooth. Set the sauce aside.
- Cook Chicken: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon sesame oil and cubed chicken breast. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Sauté Aromatics: Add minced garlic and 6-8 dried chili peppers to the skillet. Cook for about 2 minutes until the garlic is fragrant and the chili peppers soften, stirring frequently to prevent burning.
- Add Sauce and Thicken: Pour the prepared Kung Pao sauce over the chicken, garlic, and chili peppers. Stir to combine, cooking for about 1 minute until the sauce thickens and coats the chicken evenly.
- Toss Noodles and Peanuts: Add the cooked noodles and ⅓ cup roasted unsalted peanuts to the skillet. Toss everything thoroughly to combine and coat the noodles with the sauce.
- Garnish and Serve: Garnish with chopped green onion and a sprinkle of red pepper flakes if desired. Serve hot and enjoy your homemade Kung Pao Chicken Noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat leftovers in the microwave for 1-2 minutes or warm in a pan over medium heat, stirring occasionally.
- You can substitute spaghetti or linguini with rice noodles or egg noodles for a different texture.
- Adjust the number of dried chili peppers and red pepper flakes to control the spiciness according to your preference.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 1100 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
