Kung Pao Chicken Noodles
A quick, savory Kung Pao chicken tossed with noodles, peanuts, and a tangy-spicy sauce.
Equipment
- Large Pot
- Large Skillet or Wok
- Mixing Bowl
- Measuring cups and spoons
- Colander
Ingredients
- 10 ounces spaghetti or linguini noodles
- 1 tablespoon sesame oil
- 1 pound boneless skinless chicken breast cut into 1-inch cubes
- 2 cloves garlic minced
- 6-8 dried chili peppers
- 1/2 cup soy sauce
- 1/3 cup Chinkiang vinegar or rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon chili garlic sauce (Huy Fong)
- 1 tablespoon cornstarch
- 1/3 cup whole peanuts roasted, unsalted
- green onion chopped, for garnish
- red pepper flakes for garnish
Instructions
- Cook the noodles in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
- In a small bowl, whisk together the soy sauce, Chinkiang or rice vinegar, brown sugar, chili garlic sauce, and cornstarch until smooth; set the sauce aside.
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the cubed chicken to the hot skillet and cook, stirring occasionally, until browned and no longer pink in the center, about 5–7 minutes.
- Add the minced garlic and the dried chili peppers to the pan and cook for about 1–2 minutes until fragrant and the peppers soften slightly.
- Pour the prepared sauce into the skillet, stir to coat the chicken and peppers, and cook until the sauce thickens, about 1 minute.
- Add the drained noodles and the roasted peanuts to the skillet and toss everything together until the noodles are evenly coated in the sauce and heated through.
- Garnish with chopped green onion and red pepper flakes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Reheat gently in a skillet over medium heat until warmed through.