Description

Kung Pao Chicken Noodle Stir-Fry is a bold and spicy one-pan dish that combines tender chicken, crisp vegetables, noodles, and crunchy peanuts in a sweet, tangy, and savory sauce. It’s a fast, satisfying meal that’s perfect for busy weeknights.

Ingredients

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tbsp cornstarch
1 tbsp soy sauce
2 tbsp vegetable oil
8 oz noodles (lo mein, rice noodles, or spaghetti)
1 red bell pepper, sliced
1 cup zucchini or broccoli, chopped (optional)
2 cloves garlic, minced
1 tbsp fresh ginger, minced
3 green onions, chopped
1/3 cup dry roasted peanuts
For the sauce:
3 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp brown sugar or honey
1 tbsp chili garlic sauce (or 1/2 tsp red pepper flakes for less heat)
1/4 cup water or chicken broth
1 tsp cornstarch (to thicken)

Cook Mode Prevent your screen from going dark

Instructions

Cook noodles according to package instructions. Drain and set aside.
In a bowl, toss chicken with cornstarch and 1 tbsp soy sauce. Let sit for 5–10 minutes.
In a small bowl, whisk together all sauce ingredients: soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, chili garlic sauce, water or broth, and cornstarch.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through. Remove and set aside.
In the same pan, stir-fry garlic, ginger, bell peppers, and zucchini or broccoli until just tender, about 3–4 minutes.
Return the chicken to the pan. Add cooked noodles and pour in the prepared sauce.
Toss everything together and stir-fry for 2–3 minutes until the sauce thickens and coats the noodles.
Stir in chopped green onions and peanuts just before serving. Serve hot.

Notes

Adjust heat by increasing or decreasing the chili garlic sauce.Swap chicken with tofu for a vegetarian option.For a gluten-free version, use tamari and gluten-free noodles.Customize with extra veggies like mushrooms, snap peas, or carrots.Store leftovers in the fridge for up to 4 days. Reheat with a splash of water or broth.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 9g
Sodium: 820mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 32g
Cholesterol: 75mg