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Kung Pao Chicken Noodle Stir-Fry

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

This Kung Pao Chicken Noodle Stir-Fry recipe is quick and easy to make, totally easy to customize (with your favorite noodles, veggies, protein…you name it), and tossed with the most delicious kung pao peanut sauce.


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Ingredients

Stir-Fry Ingredients:

  • 8 ounces (uncooked) noodles of your choice (I used linguine)
  • 2 tablespoons peanut oil or olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small white onion, thinly sliced
  • 8 ounces baby bella or white button mushrooms, thinly sliced
  • 1 large zucchini, spiralized (or chopped into bite-sized pieces)
  • 3 cloves garlic, peeled and minced
  • 1 batch Kung Pao Sauce (see below)
  • toppings: chopped peanuts, thinly sliced green onions, toasted sesame seeds

Kung Pao Sauce Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup natural peanut butter
  • 1/4 cup rice vinegar
  • 1 tablespoon chili garlic sauce (or sriracha)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1 tablespoon sesame oil

Instructions

To Make The Stir-Fry:

  1. Cook noodles al dente according to package instructions.  Strain, drizzle with a bit of oil, and toss to combine.  Set aside until ready to use.
  2. While the noodles are being prepared, heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat.  Season chicken evenly with a few pinches of salt and pepper, then add it to the pan.  Cook for 3-4 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.  Transfer the chicken to a clean plate with a slotted spoon, and set aside.
  3. Add the remaining 1 tablespoon oil to the pan, along with the onion and mushrooms.  Sauté for 4 minutes, stirring occasionally, until soft.  Add the zucchini* and garlic and sauté for 2 more minutes, stirring occasionally.
  4. Stir in the Kung Pao Sauce, cooked chicken and rice noodles, and toss until everything is evenly combined.  Cook for 1 more minute until it comes to a simmer.
  5. Remove from heat and serve immediately, garnished with your desired toppings.

To Make The Kung Pao Sauce:

  1. Whisk all ingredients together in a small bowl until combined.  If you would like a spicier sauce, add an extra tablespoon or two of the chili garlic sauce.