Kung Pao Chicken Noodles Recipe

Introduction

Kung Pao Chicken Noodles is a flavorful and satisfying dish combining tender chicken, spicy sauce, and tender noodles. This recipe offers a perfect balance of sweet, spicy, and savory flavors with a delightful crunch from peanuts. It’s great for a quick weeknight dinner that feels special.

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 pieces about 1 inch in size.
2. Step 2: In a bowl, combine chicken with 2 tablespoons tamari, honey, and 1 tablespoon chili paste. Mix well and marinate for 30 minutes to 2 hours.
3. Step 3: Bring a pot of salted water to a boil. Cook the noodles according to package instructions, then drain and set aside.
4. Step 4: Whisk together the sauce ingredients in a bowl: 1/2 cup tamari, peanut butter, rice vinegar, 2 tablespoons chili paste, brown sugar, ground ginger, 1 1/2 tablespoons toasted sesame oil, and red pepper flakes.
5. Step 5: Heat 1 tablespoon toasted sesame oil in a skillet over medium-low heat. Add the white part of the green onions and sauté for 2-3 minutes.
6. Step 6: Add minced garlic and cook for another minute until fragrant.
7. Step 7: Add the marinated chicken to the skillet, discarding leftover marinade. Cook each side for 2-3 minutes until the chicken reaches an internal temperature of 165°F.
8. Step 8: Pour the sauce into a small pot and warm over low heat. Mix water and cornstarch in a small bowl to create a slurry, then whisk it into the sauce. Let the sauce thicken slightly.
9. Step 9: Add the cooked noodles to the sauce and toss to coat evenly.
10. Step 10: Mix in the cooked chicken and let everything blend together for 1-2 minutes.
11. Step 11: Serve garnished with crushed peanuts and the green part of the diced green onions. Optionally, add steamed vegetables like broccoli or bell peppers for extra color and nutrition.

Tips & Variations

• For more heat, add extra chili paste or red pepper flakes to the sauce.
• Use gluten-free tamari to keep this recipe gluten-free.
• Swap chicken breast for tofu or shrimp for a different protein option.
• Including veggies like bell peppers, snap peas, or broccoli adds crunch and color to the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if the noodles have dried out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked chicken can be added during the final step to warm through with the sauce and noodles. Just be mindful not to overcook it to keep it tender.

What type of noodles work best for Kung Pao Chicken Noodles?

Any noodles work well, including egg noodles, rice noodles, or even spaghetti. Choose noodles you enjoy and cook according to the package instructions.

Kung Pao Chicken Noodles Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

A delicious and spicy Kung Pao Chicken Noodles recipe featuring tender chicken pieces marinated in a vibrant sauce, wok-seared with green onions and garlic, then tossed with perfectly cooked noodles coated in a rich, tangy, and slightly sweet homemade Kung Pao sauce. Garnished with crushed peanuts and fresh green onions, this dish delivers bold flavors perfect for a satisfying meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 pound chicken breast, cut into 1 inch pieces
• 2 tablespoons low sodium tamari (or soy sauce)
• 1 tablespoon honey
• 1 tablespoon chili paste
• 1 tablespoon toasted sesame oil
• 1/2 cup diced green onion (white part mostly)
• 1 tablespoon minced garlic

Sauce

• 1/2 cup low sodium tamari (or soy sauce)
• 1 tablespoon peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons chili paste (such as sambal oelek)
• 1–2 tablespoons brown sugar (1 tablespoon recommended, 2 if sweeter preferred)
• 1/4 teaspoon ground ginger
• 1 1/2 tablespoons toasted sesame oil
• 1/2 teaspoon red pepper flakes (optional for spice)
• 3 tablespoons water
• 1 tablespoon cornstarch

Noodles and Garnish

• 12 ounces noodles of choice
• 1/3 cup crushed peanuts
• 1/3 cup diced green onion (green part mostly)

Instructions

1. Cut Chicken: Cut the chicken breast into small, roughly 1 inch pieces to ensure quick and even cooking.
2. Marinate: Place the chicken pieces in a bowl and add 2 tablespoons of soy sauce or tamari, 1 tablespoon honey, and 1 tablespoon chili paste. Mix well and set aside to marinate for at least 30 minutes, ideally 1-2 hours, to develop flavor.
3. Boil Water and Cook Noodles: Bring a pot of salted water to a boil. Cook the noodles according to the package instructions until al dente. Drain the noodles and set aside.
4. Whisk 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, brown sugar (1-2 tablespoons depending on sweetness preference), 1/4 teaspoon ground ginger, 1 1/2 tablespoons toasted sesame oil, and 1/2 teaspoon red pepper flakes. Set aside.
5. Heat Oil: Heat 1 tablespoon toasted sesame oil in a skillet over medium-low heat to prepare for sautéing.
6. Sauté Onion and Garlic: Add 1/2 cup diced green onion (mostly the white parts) to the skillet and sauté for 2-3 minutes until fragrant and slightly softened. Then add 1 tablespoon minced garlic and sauté for an additional 1 minute.
7. Cook Chicken: Add the marinated chicken to the skillet, discarding any leftover marinade. Fry the chicken on all sides for 2-3 minutes per side, or until the internal temperature reaches 165°F (74°C) and it is cooked through.
8. Combine Sauce and Noodles: Pour the prepared sauce into a small pot and heat over low heat. In a separate cup, whisk together the cornstarch and water until smooth, then add this slurry to the sauce. Stir and cook until the sauce thickens slightly. Add the cooked noodles to the thickened sauce and toss to coat evenly.
9. Add Chicken to Noodles: Mix the cooked chicken into the noodles and sauce, stirring well. Allow the flavors to blend together by letting it cook for another minute or two on low heat.
10. Serve and Garnish: Transfer the Kung Pao Chicken Noodles to serving plates. Garnish with 1/3 cup crushed peanuts and 1/3 cup diced green onion (green part mostly). Serve as is or add your favorite vegetables like broccoli and bell peppers for extra color and nutrition.

Notes

• For a gluten-free version, use tamari instead of regular soy sauce.
• Adjust chili paste and red pepper flakes to control the level of spiciness.
• To make the dish vegetarian, substitute chicken with tofu or a plant-based protein and use vegetarian-friendly broth or omit it.
• Marinating the chicken longer enhances flavor but 30 minutes is sufficient if short on time.
• You can use any type of noodles you prefer, such as rice noodles, egg noodles, or wheat noodles.
• Add vegetables such as broccoli, snow peas, or bell peppers to boost nutrition and texture.

Keywords: Kung Pao Chicken, Chicken Noodles, Spicy Noodles, Chinese Chicken Recipe, Gluten Free Noodles, Easy Weeknight Dinner