These Kung Pao chicken noodles are simple to prepare, bursting with flavor, and packed with a deliciously saucy kick—ideal for a quick weeknight meal. Ready in just about 30 minutes, this recipe is a beloved family favorite.
INGREDIENTS
Base/Chicken
- 12 ounces noodles of your 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
- ½ cup diced green onion (mostly the white parts)
- 1 tablespoon minced garlic
Sauce
- ½ cup low-sodium tamari (or soy sauce if not gluten-free)
- 1 tablespoon peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons chili paste (I used sambal oelek)
- 1-2 tablespoons brown sugar (adjust sweetness to your preference)
- ¼ teaspoon ground ginger
- 1 ½ tablespoons toasted sesame oil
- ½ teaspoon red pepper flakes (optional, for less spice omit)
- 3 tablespoons water
- 1 tablespoon cornstarch
Garnish
- ⅓ cup crushed peanuts
- ⅓ cup diced green onion (mostly the green parts)
INSTRUCTIONS
Step 1: Prepare the Chicken
- Cut the chicken breast into small, bite-sized pieces (about 1 inch).
- In a bowl, combine soy sauce/tamari, honey, and chili paste. Add the chicken, mix to coat, and marinate for at least 30 minutes (or up to 1-2 hours for more flavor).
Step 2: Cook the Noodles:
Bring a pot of salted water to a boil and cook the noodles according to the package instructions. Drain and set aside.
Step 3: Make the Sauce
In a bowl, whisk together all the sauce ingredients, except for the water and cornstarch.
Step 4: Cook the Chicken
- Heat the sesame oil from the base/chicken section in a skillet over medium-low heat.
- Sauté the diced white parts of the green onion for 2-3 minutes, then add the minced garlic and cook for another minute.
- Add the marinated chicken (discarding any leftover marinade) and cook for 2-3 minutes per side, or until the internal temperature reaches 165°F.
Step 5: Thicken the Sauce
Transfer the sauce to a small pot over low heat. Whisk together the water and cornstarch, then stir it into the sauce. Let the sauce thicken slightly.
Step 6: Combine
Add the cooked noodles to the thickened sauce, tossing to coat evenly. Stir in the cooked chicken, letting the flavors meld together for 1-2 minutes.
Step 7: Garnish and Serve
Top with crushed peanuts and the green parts of the diced green onion. Serve as is or alongside your favorite veggies (broccoli and bell peppers work wonderfully).
NOTES
- For noodles, I used brown rice udon noodles, but feel free to use rice noodles, regular spaghetti, or your preferred type.
- Use low-sodium soy sauce/tamari to avoid overpowering the dish. If only regular soy sauce is available, reduce the amount by half.
Nutrition (per serving):
- Calories: 501
- Carbohydrates: 69g
- Protein: 41g
- Fat: 12g
- Cholesterol: 73mg
- Fiber: 3g
- Sugar: 12g
Enjoy your flavorful and easy Kung Pao chicken noodles!
