This recipe delivers the iconic sweet, salty, and spicy flavors of Kung Pao Chicken with the added comfort of noodles. It’s a one-pan meal that’s packed with protein, vegetables, and complex flavor. The dish is endlessly customizable, and it comes together in under 30 minutes, making it a go-to for quick dinners that don’t sacrifice taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken and noodles: boneless, skinless chicken breast or thighs cornstarch soy sauce vegetable oil noodles (lo mein, rice noodles, or spaghetti)
For the stir-fry: bell peppers, sliced zucchini or broccoli, chopped (optional) garlic, minced ginger, minced green onions, chopped dry roasted peanuts
For the sauce: soy sauce hoisin sauce rice vinegar sesame oil brown sugar or honey chili garlic sauce or red pepper flakes water or chicken broth cornstarch (to thicken)
Directions
Cook noodles according to package instructions, then drain and set aside.
Toss chicken pieces in cornstarch and a splash of soy sauce. Let sit for 5–10 minutes.
In a small bowl, whisk together sauce ingredients: soy sauce, hoisin, vinegar, sesame oil, brown sugar, chili garlic sauce, water, and cornstarch.
Heat oil in a large skillet or wok over medium-high heat. Cook the chicken until browned and cooked through. Remove and set aside.
In the same pan, stir-fry garlic, ginger, and vegetables until just tender.
Return chicken to the pan. Add cooked noodles and pour in the sauce.
Toss everything together and cook for 2–3 minutes until the sauce thickens and coats the noodles.
Stir in peanuts and green onions just before serving.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
Vegetarian Version: Replace chicken with tofu or tempeh and use vegetable broth in the sauce.
Low-Carb Option: Swap noodles for zucchini noodles or shirataki noodles.
Extra Veggies: Add mushrooms, snap peas, or carrots for more texture and color.
Nut-Free: Omit peanuts or use sunflower seeds as a crunchy alternative.
Mild Version: Reduce or omit chili garlic sauce for a kid-friendly, less spicy version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat with a splash of water or broth, or microwave until hot. This dish is not ideal for freezing as the noodles may become mushy when thawed.
FAQs
What noodles are best for this recipe?
Lo mein, rice noodles, or even spaghetti work well. Choose what you have on hand or prefer.
Is Kung Pao Chicken Noodle Stir-Fry very spicy?
It can be, but you control the heat by adjusting the chili garlic sauce or red pepper flakes.
Can I make this ahead of time?
Yes, it reheats well. Just keep the sauce and noodles separate until ready to serve for best texture.
What kind of chicken should I use?
Boneless, skinless chicken breasts or thighs both work. Thighs are juicier and more flavorful.
Can I use store-bought Kung Pao sauce?
Yes, though homemade allows you to adjust sweetness, saltiness, and heat to your liking.
Can I skip the peanuts?
Absolutely. You can omit them or substitute with another crunchy topping like cashews or seeds.
How do I thicken the sauce?
Cornstarch in the sauce helps it thicken when cooked. Simmer it with the noodles to activate.
What vegetables go well with this?
Bell peppers, zucchini, broccoli, snap peas, mushrooms, and carrots are all great options.
Can I make this gluten-free?
Yes, use gluten-free noodles and tamari instead of regular soy sauce.
Is this a full meal?
Yes, it’s a complete dish with protein, vegetables, and carbs—all in one pan.
Conclusion
Kung Pao Chicken Noodle Stir-Fry is a flavorful and satisfying fusion of spicy stir-fry and hearty noodles. It’s quick to make, customizable to your preferences, and packs a punch with its bold sauce and crunchy peanuts. Whether you’re cooking for a busy weeknight or looking to spice up your dinner routine, this dish is a guaranteed hit.
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)
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.
