Kung Pao Chicken Noodles
Serves 4
10 mins prep
20 mins cook
30 mins total
These Kung Pao chicken noodles are easy to make, saucy, full of flavor and perfect for a quick weeknight dinner. This recipe comes together in about 30 minutes and is a total family favorite.
Base/chicken
Sauce
For garnish
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Cut the chicken breast into small, roughly 1 inch pieces.
Add to a bowl with the soy sauce/tamari, honey and chili paste. Mix and set aside to marinate. Ideally for 1-2 hours but even just 30 minutes is ok.
Bring a pot of salted water to a boil and cook noodles according to package instructions. Once done, drain and set aside.
Whisk together all ingredients for the sauce aside from the water and cornstarch.
Add the sesame oil (from the base/chicken section) to a skillet and heat over medium/low heat.
Add in the green onion and saute for 2-3 minutes. Add in the garlic and saute an additional 1 minute.
Add in the chicken (discarding any leftover marinade) and fry on each side for 2-3 minutes or cook until the internal temperature reaches 165 Fahrenheit.
Add the sauce to a pot and whisk over low heat. Whisk together the cornstarch and water and add to the sauce. Let thicken slightly, then add in the noodles and mix to combine.
Mix in the chicken and let all flavors blend together for a minute or two.
Garnish with crushed peanuts and diced green onion! Serve as is or with your choice of veggies (I love broccoli and bell peppers here).
