Kung Pao Chicken Noodles Recipe

Introduction

Kung Pao Chicken Noodles is a flavorful and satisfying dish that combines tender chicken, spicy sauce, and comforting noodles. This recipe balances sweet, savory, and spicy notes with a crunchy peanut topping, making it perfect for a quick weeknight dinner.

Ingredients

• 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
• 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 sambal oelek)
• 1-2 tablespoons brown sugar (adjust to taste)
• 1/4 teaspoon ground ginger
• 1 1/2 tablespoons toasted sesame oil
• 1/2 teaspoon red pepper flakes (optional for less spice)
• 3 tablespoons water
• 1 tablespoon cornstarch
• 1/3 cup crushed peanuts
• 1/3 cup diced green onion (mostly the green part)

Instructions

1. Step 1: Cut the chicken breast into small, roughly 1-inch pieces.
2. Step 2: In a bowl, combine the chicken with 2 tablespoons tamari or soy sauce, 1 tablespoon honey, and 1 tablespoon chili paste. Mix well and set aside to marinate for 30 minutes to 2 hours.
3. Step 3: Bring a pot of salted water to a boil and cook the noodles according to package instructions. Drain and set aside.
4. Step 4: Whisk together the sauce ingredients: 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.
5. Step 5: Heat 1 tablespoon toasted sesame oil in a skillet over medium-low heat.
6. Step 6: Add the white parts of the green onion and sauté for 2-3 minutes. Stir in the garlic and cook for another minute.
7. Step 7: Add the marinated chicken (discard leftover marinade) to the skillet. Cook for 2-3 minutes per side, or until the internal temperature reaches 165°F (74°C).
8. Step 8: In a separate pot over low heat, pour in the prepared sauce. Whisk cornstarch and water together until smooth, then add to the sauce. Stir and allow it to thicken slightly.
9. Step 9: Add the cooked noodles to the sauce and toss to combine thoroughly.
10. Step 10: Mix in the cooked chicken and let the flavors blend for 1-2 minutes.
11. Step 11: Serve hot, garnished with crushed peanuts and the green parts of the diced green onion. Optionally, add steamed or sautéed vegetables like broccoli or bell peppers for extra texture and flavor.

Tips & Variations

• For a less spicy dish, reduce or omit the red pepper flakes and chili paste.
• Try substituting peanut butter with almond butter for a different nutty flavor.
• Marinating the chicken longer enhances the depth of flavor, but even 30 minutes works well.
• Add crunchy vegetables such as bell peppers or snap peas for extra freshness and texture.

Storage

Store leftover Kung Pao Chicken Noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodle?

Yes, this recipe works well with various noodles such as rice noodles, egg noodles, or even spaghetti. Just cook according to package instructions.

What can I use instead of tamari or soy sauce?

If you need a gluten-free option, tamari is ideal. If neither is available, coconut aminos can be a soy-free substitute, although it will alter the flavor slightly.

Kung Pao Chicken Noodles Recipe

---

★★★★★

4.7 from 397 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This Kung Pao Chicken Noodles recipe features tender chicken breast marinated in a savory-sweet chili sauce, stir-fried with green onions and garlic, then tossed with perfectly cooked noodles and a rich, flavorful Kung Pao sauce. Garnished with crushed peanuts and fresh green onions, this dish offers a spicy, tangy, and slightly sweet taste that is quick to prepare and perfect for a satisfying weeknight dinner.

---

Ingredients

Scale 1x2x3x

Noodles

• 12 ounces noodles of choice

Chicken and Marinade

• 1 pound chicken breast, cut into 1-inch pieces
• 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 sambal oelek)
• 1–2 tablespoons brown sugar (1 tablespoon recommended, use 2 if preferred sweeter)
• 1/4 teaspoon ground ginger
• 1 1/2 tablespoons toasted sesame oil
• 1/2 teaspoon red pepper flakes (optional for less spice)
• 3 tablespoons water
• 1 tablespoon cornstarch

Garnish

• 1/3 cup crushed peanuts
• 1/3 cup diced green onion (mostly the green part)

---

Instructions

1. Cut Chicken: Cut the chicken breast into small, roughly 1-inch pieces for even cooking and to absorb the marinade flavors effectively.
2. Marinate Chicken: In a bowl, combine the chicken pieces with 2 tablespoons tamari or soy sauce, 1 tablespoon honey, and 1 tablespoon chili paste. Mix thoroughly and set aside to marinate for 30 minutes to 2 hours to infuse flavor.
3. Cook Noodles: Bring a pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain well and set aside.
4. Prepare Sauce: In a separate bowl, whisk together 1/2 cup tamari or soy sauce, 1 tablespoon peanut butter, 2 tablespoons rice vinegar, 2 tablespoons chili paste, 1 to 2 tablespoons brown sugar, 1/4 teaspoon ground ginger, 1 1/2 tablespoons toasted sesame oil, and 1/2 teaspoon red pepper flakes until smooth and well combined, setting aside.
5. Sauté Aromatics: Heat 1 tablespoon toasted sesame oil in a skillet over medium-low heat. Add the white parts of the diced green onion and sauté for 2-3 minutes until softened. Add minced garlic and sauté for an additional minute, releasing the flavors.
6. Cook Chicken: Add the marinated chicken to the skillet (discard any leftover marinade). Fry the chicken pieces, turning occasionally, for about 2-3 minutes per side, or until the internal temperature reaches 165°F (74°C) and chicken is cooked through.
7. Thicken Sauce: Transfer the prepared sauce to a small pot and heat over low heat. In a small bowl, whisk together 3 tablespoons water and 1 tablespoon cornstarch until smooth. Slowly add this slurry to the sauce while whisking, and cook until the sauce thickens slightly.
8. Combine Noodles and Sauce: Add the cooked noodles to the thickened sauce and toss to coat evenly, allowing the noodles to soak up the flavorful sauce.
9. Add Chicken: Mix the cooked chicken pieces into the sauced noodles, stirring gently and allowing all flavors to blend together for 1-2 minutes.
10. Serve and Garnish: Plate the Kung Pao chicken noodles and garnish with crushed peanuts and the green parts of diced green onion. Serve immediately, optionally alongside steamed vegetables such as broccoli or bell peppers for a complete meal.

Notes

• Marinating the chicken for longer (1-2 hours) enhances flavor absorption, but 30 minutes is sufficient if short on time.
• You can substitute peanut butter with almond or cashew butter for a different nutty flavor.
• Adjust the amount of chili paste and red pepper flakes to control the spiciness according to your taste.
• Use gluten-free tamari if you require a gluten-free dish.
• For extra vegetables, stir-fry broccoli or bell peppers with the green onions and garlic before adding chicken.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Keywords: Kung Pao Chicken, Chinese Noodles, Spicy Chicken Noodles, Stir-fry Chicken, Gluten-Free Kung Pao