Kung Pao Chicken Noodles
A tasty twist on a classic, this dish combines tender chicken, spicy chili peppers, and rich flavors in a delicious noodle dish.
Ingredients
Noodles
- 10 ounces spaghetti or linguini noodles
For the Sauce
- ½ cup soy sauce
- ⅓ cup chinkiang vinegar (or rice vinegar)
- ¼ cup brown sugar
- 1 tablespoon chili garlic sauce (Huy Fong)
- 1 tablespoon cornstarch
Main Ingredients
- 1 pound cubed boneless skinless chicken breast (1-inch cubes)
- 2 cloves minced garlic
- 6-8 pieces dried chili peppers
- 1 tablespoon sesame oil
- ⅓ cup whole peanuts (roasted, unsalted)
Garnish
- Chopped green onion and red pepper flakes For garnish
Instructions
Preparation
- Cook the noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, chinkiang vinegar, brown sugar, chili garlic sauce, and cornstarch. Set the sauce aside.
Cooking
- Heat a large skillet or wok over medium-high heat. Add sesame oil and the cubed chicken breast. Cook for 5-7 minutes until the chicken is no longer pink.
- Add minced garlic and dried chili peppers. Cook for 2 minutes to soften the peppers.
- Pour the sauce over the garlic and peppers. Stir to combine and heat until the sauce thickens, about 1 minute.
- Add the cooked noodles and whole peanuts to the sauce, then toss to coat the noodles. Garnish with chopped green onion and red pepper flakes.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to keep the noodles moist. Adjust the level of heat by using more or fewer chili peppers. For added flavor, consider marinating the chicken in soy sauce for an hour before cooking. Use fresh vegetables like bell peppers or broccoli to add crunch and color.