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.
- 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
To Make The Stir-Fry:
- 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.
- 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.
- 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.
- 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.
- Remove from heat and serve immediately, garnished with your desired toppings.
To Make The Kung Pao Sauce:
- 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.