Description
This Kung Pao Chicken Noodles recipe combines tender chicken, crunchy peanuts, and fresh vegetables tossed with chewy noodles in a savory, slightly spicy sauce. It’s a quick and flavorful one-pan stir-fry perfect for weeknight dinners, delivering a satisfying Asian-inspired meal with balanced textures and bold flavors.
Ingredients
Scale
Main Ingredients
- 8 ounces noodles (lo mein, spaghetti, or rice noodles)
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 zucchini or small carrot, julienned
- â…“ cup roasted peanuts or cashews
- 2 green onions, sliced
- 4 dried red chilies (optional)
Sauce Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder or 1 fresh clove garlic, minced
- ½ teaspoon ginger powder or fresh grated ginger
- ¼–½ teaspoon crushed red pepper flakes (optional)
Instructions
- Cook the noodles: Prepare noodles according to package instructions. Drain them well, rinse under cold water to prevent sticking, and set aside while you prepare the rest.
- Coat and cook the chicken: Toss the bite-sized chicken pieces with cornstarch to coat evenly. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, for 5 to 7 minutes until browned on all sides and fully cooked through. Remove the chicken from the skillet and set aside.
- Stir-fry the vegetables: In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the sliced red bell pepper, julienned zucchini or carrot, and dried red chilies if using. Stir-fry for about 2 to 3 minutes until the vegetables are just tender but still crisp.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, oyster sauce, brown sugar, sesame oil, garlic, ginger, and crushed red pepper flakes. Pour the sauce mixture over the chicken and vegetables. Stir well and simmer for 2 to 3 minutes until the sauce thickens and coats everything evenly.
- Toss with noodles and finish: Add the cooked noodles to the skillet. Toss thoroughly to combine so the noodles are evenly coated with the sauce and mixed with the chicken and vegetables. Stir in the roasted peanuts or cashews and sliced green onions just before serving. Serve hot.
Notes
- For extra heat, increase the amount of crushed red pepper flakes or add more dried red chilies.
- To make this vegetarian, substitute firm tofu for the chicken and use vegetarian oyster sauce or soy sauce only.
- Leftovers store well in an airtight container in the fridge and reheat easily for a quick lunch or dinner the next day.
