Description
Kung Pao Chicken Noodles are a quick and flavorful stir-fry perfect for busy weeknights. Featuring tender chicken, chewy noodles, and a sweet-spicy kung pao sauce, this easy sheet pan dinner delivers bold flavor with minimal prep.
Ingredients
Scale
Base & Chicken:
- 12 ounces noodles of 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 white part)
- 1 tablespoon minced garlic
Sauce:
- ½ cup low sodium tamari or soy sauce
- 1 tablespoon peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons chili paste
- 1–2 tablespoons brown sugar
- ¼ teaspoon ground ginger
- 1 ½ tablespoons toasted sesame oil
- ½ teaspoon red pepper flakes (optional)
- 3 tablespoons water
- 1 tablespoon cornstarch
Garnish:
- ⅓ cup crushed peanuts
- ⅓ cup diced green onion (mostly green part)
Instructions
- Marinate the Chicken: Dice the chicken breast into small, even pieces. In a bowl, mix with tamari, honey, and chili paste. Let it marinate for 30 minutes to 2 hours for best flavor. If short on time, 15–20 minutes works too.
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions. Drain and set aside. If they begin to stick, toss with a small amount of sesame oil.
- Prepare the Sauce: In a small bowl, whisk together all sauce ingredients except the water and cornstarch. In another bowl, combine water and cornstarch to form a slurry. This will help thicken the sauce later.
- Sauté the Aromatics: Heat sesame oil in a large skillet over medium heat. Add the diced white parts of the green onion and sauté for 2–3 minutes until softened. Add the garlic and sauté for another minute until fragrant.
- Cook the Chicken: Add the marinated chicken to the pan (discard excess marinade). Cook for 2–3 minutes on each side, or until golden and cooked through. The chicken should reach an internal temperature of 165°F.
- Combine Sauce and Noodles: Pour the sauce into the pan with the chicken. Stir in the cornstarch slurry and simmer until the sauce thickens slightly. Add the noodles and toss everything together until fully coated and heated through.
- Garnish and Serve: Remove from heat and top with crushed peanuts and the green part of the green onion. Serve immediately, or let cool slightly and pack into containers for meal prep.
Notes
- You can make this recipe vegan by using tofu instead of chicken and maple syrup instead of honey. Press tofu before cooking to prevent sogginess. Add sautéed vegetables like bell peppers or broccoli to boost the nutrition and add texture. If using a salty soy sauce, consider reducing the amount to avoid overpowering the dish. Reheat leftovers gently in a skillet to retain the noodle texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 501 kcal
- Sugar: 12 g
- Sodium: 870 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 73 mg