Description
Juicy chicken and tender noodles tossed in a bold, spicy-sweet Kung Pao sauce, this quick and flavorful dish is a perfect homemade alternative to takeout.
Ingredients
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
- ½ cup soy sauce
- ⅓ cup chinkiang vinegar or rice vinegar
- ¼ cup brown sugar
- 1 tablespoon chili garlic sauce (Huy Fong)
- 1 tablespoon cornstarch
- ⅓ cup whole peanuts, roasted and unsalted
- Chopped green onion for garnish
- Red pepper flakes for garnish
Instructions
- Cook noodles: Cook 10 ounces of spaghetti or linguini noodles according to the package instructions. Drain and set aside.
- Prepare sauce: In a small bowl, whisk together ½ cup soy sauce, ⅓ cup chinkiang vinegar, ¼ 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, then add the 1 pound cubed chicken breast. Cook for 5-7 minutes until the chicken is no longer pink and cooked through.
- Sauté aromatics: Add 2 cloves minced garlic and 6-8 dried chili peppers to the skillet. Cook for 2 minutes to soften the peppers and release flavors.
- Add sauce: Pour the prepared Kung Pao sauce over the garlic and chili peppers. Stir continuously and cook for about 1 minute, until the sauce thickens.
- Toss noodles and peanuts: Add the cooked noodles and ⅓ cup roasted unsalted peanuts to the sauce and chicken mixture. Toss everything together to coat evenly.
- Garnish and serve: Garnish with chopped green onion and red pepper flakes to taste. Serve immediately and enjoy your homemade Kung Pao Chicken Noodles!
Notes
- In the Refrigerator: These Kung Pao noodles will stay good in your fridge for about 3-4 days in an airtight container.
- To Reheat: Pop leftovers in the microwave for 1-2 minutes or reheat them in a pan over medium heat, stirring occasionally for even warming.
- You can substitute chinkiang vinegar with rice vinegar if unavailable.
- Adjust the number of dried chili peppers or red pepper flakes according to your preferred spice level.
- Use gluten-free soy sauce for a gluten-free version.
