Description
Enjoy the bold flavors of Kung Pao Chicken Noodles, a delicious and satisfying dish that combines tender chicken, flavorful noodles, and a spicy, savory sauce. Garnished with crunchy peanuts and fresh green onions, this dish is sure to become a favorite in your household.
Ingredients
Units
Scale
Base/Chicken:
- 12 ounces noodles of choice
- 1 pound chicken breast
- 2 tablespoons low sodium tamari or soy sauce if not gluten free
- 1 tablespoon honey
- 1 tablespoon chili paste
- 1 tablespoon toasted sesame oil
- 1/2 cup diced green onion mostly the white part
- 1 tablespoon minced garlic
Sauce:
- 1/2 cup low sodium tamari or soy sauce if not gluten free
- 1 tablespoon peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons chili paste (such as sambel oelek)
- 1-2 tablespoons brown sugar
- 1/4 teaspoon ground ginger
- 1 1/2 tablespoons toasted sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 3 tablespoons water
- 1 tablespoon cornstarch
For Garnish:
- 1/3 cup crushed peanuts
- 1/3 cup diced green onion mostly the green part
Instructions
- Cut the chicken breast into small, roughly 1-inch pieces. Add to a bowl with the soy sauce/tamari, honey, and chili paste. Marinate for 1-2 hours.
- Boil salted water and cook noodles. Drain and set aside.
- Whisk together sauce ingredients (excluding water and cornstarch).
- Heat sesame oil in a skillet, sauté green onion and garlic.
- Add chicken and cook.
- Heat sauce in a pot, add cornstarch mixture, then noodles.
- Add chicken and mix.
- Garnish with peanuts and green onion.
Notes
- I used brown rice udon noodles, but any type works.
- Use low sodium soy sauce/tamari.
Nutrition
- Serving Size: 1 bowl
- Calories: 501 kcal
- Sugar: 12g
- Sodium: Not specified
- Fat: 12g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 69g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 73mg
