Kung Pao Chicken Noodles (Print Version)
# Ingredients:
01 -
12 oz of your favorite noodles.
02 -
1 lb chicken breast, diced.
03 -
2 tbsp soy sauce or tamari (low sodium).
04 -
1 tbsp honey or sweetener.
05 -
1 tbsp chili paste for heat.
06 -
1 tbsp sesame oil, toasted.
07 -
½ cup white ends of green onions, chopped.
08 -
1 tbsp garlic, finely chopped.
09 -
½ cup soy sauce or tamari (low sodium).
10 -
1 tbsp creamy peanut butter.
11 -
2 tbsp rice vinegar for tang.
12 -
2 tbsp chili paste for extra kick.
13 -
1-2 tbsp brown sugar for sweetness.
14 -
¼ tsp ground ginger for a warm flavor.
15 -
1½ tbsp toasted sesame oil.
16 -
½ tsp red chili flakes.
17 -
3 tbsp water.
18 -
1 tbsp cornstarch for thickening.
19 -
⅓ cup peanuts, chopped finely.
20 -
⅓ cup chopped green onions, green ends only.
# Instructions:
01 -
Cut the chicken into chunks about an inch wide. Toss it in a mix of honey, soy sauce, and chili paste. Let it rest for at least 30 minutes, or up to 2 hours.
02 -
Boil salted water, cook your noodles per the instructions, drain them, and set aside for later.
03 -
Combine all sauce ingredients except for the water and cornstarch. Stir until smooth.
04 -
Heat sesame oil, toss in green onions and garlic. Add marinated chicken chunks, and cook until they’re done (165°F inside).
05 -
Warm up the sauce, stir the cornstarch mixture in, and toss it with the chicken and noodles. Sprinkle peanuts and green onions on top before serving.
# Notes:
01 -
Feel free to use any noodle you have.
02 -
It's important to stick with low-sodium soy sauce.
03 -
Mix in veggies if you'd like!