Description
This Spicy Kung Pao Chicken Noodles recipe combines tender chicken breast pieces with savory and spicy sauce served over your choice of noodles. The dish features a flavorful balance of tamari, chili paste, peanut butter, and toasted sesame oil, garnished with crushed peanuts and green onions for added texture and taste. Ready in just 30 minutes, it’s a perfect quick and delicious meal for four servings.
Ingredients
Scale
Noodles
- 12 oz noodles of choice
Chicken Marinade
- 1 lb chicken breast, cut into 1-inch pieces
- 2 tbsp low sodium tamari or soy sauce (if not gluten-free)
- 1 tbsp honey
- 1 tbsp chili paste
Sauce
- 1/2 cup low sodium tamari or soy sauce (if not gluten-free)
- 1 tbsp peanut butter
- 2 tbsp rice vinegar
- 2 tbsp chili paste (e.g., sambal oelek)
- 1-2 tbsp brown sugar
- 1/4 tsp ground ginger
- 1 1/2 tbsp toasted sesame oil
- 1/2 tsp red pepper flakes (optional)
Sauté Base
- 1/2 cup diced green onion (mostly the white part)
- 1 tbsp minced garlic
- 1 tbsp toasted sesame oil
Thickener & Garnish
- 3 tbsp water
- 1 tbsp cornstarch
- 1/3 cup crushed peanuts
- 1/3 cup diced green onion (mostly the green part)
Instructions
- Cut the chicken breast: Slice the chicken into roughly 1-inch pieces to ensure quick and even cooking.
- Marinate the chicken: Toss the chicken pieces in 2 tablespoons of low sodium tamari or soy sauce, 1 tablespoon of honey, and 1 tablespoon of chili paste. Allow it to rest briefly while preparing other components to absorb the flavors.
- Cook the noodles: Prepare the noodles according to the package instructions, then drain and set aside, ready to be combined with the sauce and chicken.
- Whisk together sauce ingredients: In a bowl, mix 1/2 cup tamari or soy sauce, 1 tablespoon peanut butter, 2 tablespoons rice vinegar, 2 tablespoons chili paste, 1-2 tablespoons brown sugar, 1/4 teaspoon ground ginger, 1 1/2 tablespoons toasted sesame oil, and 1/2 teaspoon red pepper flakes (if using) until smooth.
- Sauté green onion and garlic: Heat 1 tablespoon toasted sesame oil in a skillet over medium heat. Add the white parts of 1/2 cup diced green onion and 1 tablespoon minced garlic, cooking until fragrant and softened, about 1-2 minutes.
- Cook the chicken: Add the marinated chicken pieces to the skillet and cook until fully done and no longer pink inside, around 6-8 minutes, stirring occasionally.
- Thicken the sauce: In a small bowl, combine 3 tablespoons water and 1 tablespoon cornstarch to make a slurry. Pour the pre-mixed sauce into the skillet with chicken, then stir in the slurry to thicken the sauce. Cook until the sauce is glossy and coats the chicken well.
- Combine noodles and chicken: Add the cooked noodles to the skillet and toss everything together to evenly coat the noodles in the spicy kung pao sauce and incorporate the chicken fully.
- Let flavors meld: Allow the combined mixture to cook for an additional 2 minutes, stirring gently to let the flavors fully develop and warm through.
- Garnish and serve: Transfer to serving plates and sprinkle generously with 1/3 cup crushed peanuts and 1/3 cup diced green onion (green parts) for a fresh crunch and vibrant presentation.
Notes
- You can substitute tamari with soy sauce if gluten is not a concern.
- Adjust chili paste and red pepper flakes to control heat level according to your taste.
- If peanut allergy is a concern, substitute peanut butter and peanuts with sunflower seed butter and roasted sunflower seeds.
- For a lower-sugar version, reduce honey and brown sugar quantities.
- To make the dish vegetarian, substitute chicken with firm tofu or tempeh and use vegetarian-friendly sauce ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
