Description
This easy Kung Pao Chicken Noodles recipe combines tender chicken, crisp vegetables, and slurp-worthy noodles in a sweet and spicy sauce with crunchy peanuts. Perfect weeknight dinner ready in 30 minutes!
Ingredients
Protein & Veggies
- 1 pound (450 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1–2 bell peppers, sliced (red and/or green)
- 1 medium carrot, thinly sliced or julienned
- 3–4 green onions (scallions), sliced
- 1–2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Noodles
- 8–10 ounces (225–280 g) noodles (lo mein, rice noodles, or spaghetti)
Sauce
- ½ cup low-sodium soy sauce
- 2–3 tablespoons rice vinegar or white vinegar
- 2 tablespoons hoisin sauce
- 1–2 tablespoons chili paste or chili garlic sauce (adjust to heat preference)
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Toasted Peanuts
- ½ cup peanuts (unsalted or lightly salted)
Optional Garnish
- Extra sliced scallions
- Sesame seeds
- Lime wedges
Instructions
Cook the noodles according to package directions until just tender (al dente)—nobody likes mushy noodles! Drain and rinse briefly with warm water to prevent sticking. Set aside. Pro tip: Toss them with a tiny drizzle of sesame oil to keep them from clumping while you cook everything else.
In a bowl, whisk together soy sauce, vinegar, hoisin sauce, chili paste, honey, and sesame oil until smooth. Set the sauce aside—you’ll add the cornstarch slurry later when it’s time to thicken. I like to have this ready to go because once you start cooking, things move FAST!
Heat a large skillet or wok over medium-high heat and add a bit of oil (vegetable or peanut oil works great). Add the chicken pieces and cook 5–7 minutes, stirring frequently until no longer pink and slightly golden on the edges. Don’t crowd the pan or the chicken will steam instead of getting those delicious golden bits! Remove the chicken to a plate and set aside.
In the same skillet, add a splash of oil if needed. Add the bell peppers and carrot and stir-fry 3–4 minutes until crisp-tender—you want them to have a little bite still! Add the garlic and ginger and cook about 30 seconds until fragrant. Watch carefully here; garlic burns quickly and bitter garlic is NOT the vibe we’re going for.
Add the cooked chicken back to the pan with the vegetables. Pour the prepared sauce over the chicken and veggies, stirring to coat everything evenly. Add the cornstarch slurry and cook 1–2 minutes, stirring constantly, until the sauce slightly thickens and becomes glossy. This is when your kitchen starts smelling AMAZING!
Add the cooked noodles and toasted peanuts to the pan. Toss gently but thoroughly until the noodles are fully coated with the sauce and heated through. Use tongs or two spatulas for the best tossing action—it’s like giving your noodles a spa treatment!
Divide the Kung Pao chicken noodles onto plates or into bowls. Garnish with extra sliced scallions, sesame seeds, and lime wedges if you like. A squeeze of fresh lime at the end adds incredible brightness! Serve hot and enjoy the symphony of flavors.
Notes
- High heat is your friend! It helps veggies stay crisp and gives the chicken a nice sear. Don’t be scared of that sizzle!
- Cut chicken evenly so all pieces cook at the same rate. Nothing worse than some pieces being perfect and others still raw.
- Taste your sauce before adding it to the pan. Too spicy? Add more honey. Too sweet? A splash more vinegar balances it out.
- Don’t skip rinsing the noodles—it removes excess starch and prevents them from turning into a gummy mess.
- Common mistake: Adding the cornstarch slurry too early. Add it at the very end or your sauce will get gloppy and weird.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired