Description
Juicy chicken and tender noodles tossed in a bold, spicy-sweet Kung Pao sauce. This quick and easy recipe offers a flavorful dinner that beats takeout any night of the week with its perfect balance of sweetness, heat, and crunch.
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, unsalted)
- chopped green onion and red pepper flakes for garnish
Instructions
- Cook Noodles: Cook 10 ounces spaghetti or linguini noodles according to the package instructions. Drain thoroughly 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 until smooth. Set aside.
- Cook Chicken: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon sesame oil and the cubed chicken breast. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and cooked through.
- Sauté Aromatics: Add 2 cloves minced garlic and 6-8 dried chili peppers to the skillet. Cook for 2 minutes, stirring often, until the garlic is fragrant and the peppers soften.
- Add Sauce: Pour the prepared Kung Pao sauce over the chicken and peppers. Stir well and cook for about 1 minute until the sauce thickens and coats the ingredients.
- Toss Noodles and Peanuts: Add the cooked noodles and ⅓ cup roasted, unsalted peanuts to the skillet. Toss thoroughly to combine and coat everything evenly with the sauce.
- Garnish and Serve: Remove from heat. Garnish with chopped green onions and red pepper flakes to taste. Serve immediately 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 the dried chili peppers with crushed red pepper flakes if preferred.
- For a gluten-free version, use gluten-free soy sauce instead of regular soy sauce.
- If you like it spicier, increase the amount of chili garlic sauce or add extra dried chilies.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
