Description
Juicy chicken and tender noodles tossed in a bold, spicy-sweet Kung Pao sauce. A quick, saucy dinner that beats takeout any night of the week, featuring flavorful chicken, crunchy peanuts, and a spicy, tangy sauce served over linguini or spaghetti noodles.
Ingredients
Units
Scale
Noodles and Chicken
- 10 ounces spaghetti or linguini noodles
- 1 tablespoon sesame oil
- 1 pound cubed boneless skinless chicken breast (1-inch cubes)
- 2 cloves minced garlic
- 6-8 dried chili peppers
Kung Pao Sauce
- 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
- Chopped green onion and red pepper flakes for garnish
Instructions
- Cook Noodles: Cook 10 ounces of spaghetti or linguini noodles according to package instructions until al dente. Drain and set aside.
- Mix Sauce: In a small bowl, whisk together 1/2 cup soy sauce, 1/3 cup chinkiang vinegar, 1/4 cup brown sugar, 1 tablespoon chili garlic sauce, and 1 tablespoon cornstarch until smooth. Set aside.
- Cook Chicken: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon sesame oil and the cubed chicken breast. Cook for 5-7 minutes, stirring occasionally until the chicken is no longer pink and cooked through.
- Add Aromatics: Add 2 cloves minced garlic and 6-8 dried chili peppers to the skillet. Cook for 2 minutes until the garlic is fragrant and the dried peppers soften.
- Add Sauce and Thicken: Pour the prepared Kung Pao sauce over the chicken, garlic, and dried chili peppers. Stir well and cook for about 1 minute until the sauce thickens and coats the chicken evenly.
- Toss Noodles and Peanuts: Add the cooked noodles and 1/3 cup roasted unsalted whole peanuts to the skillet. Toss thoroughly to coat the noodles in the sauce and combine all ingredients.
- Garnish and Serve: Garnish with chopped green onion and red pepper flakes as desired. Serve immediately and enjoy your flavorful Kung Pao Chicken Noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers in the microwave for 1-2 minutes or warm in a skillet over medium heat, stirring occasionally.
- For a nut-free version, omit peanuts or substitute with toasted seeds.
- Adjust dried chili peppers according to your preferred spice level.
- Use gluten-free soy sauce to make this dish gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 1100 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
