Name: Kung Pao Chicken Noodle Stir-Fry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: For Chicken Noodle:; 8 oz of your choice, uncooked noodles; 2 tbsp or olive oil, divided peanut oil; 1 lb boneless skinless, cut into bite sized pieces chicken breasts; 1 thinly sliced small white onion; 8 oz baby bella or white button, thinly sliced mushrooms; 1 spiralized or chopped into bite sized pieces large zucchini; 3 cloves peeled and minced garlic; 1 Kung Pao Sauce; For Kung Pao Sauce:; ½ cup low sodium soy sauce; ¼ cup natural peanut butter; ¼ cup rice vinegar; 1 tbsp or sriracha chili garlic sauce; 1 tbsp cornstarch; ½ tsp ground ginger; 1 tbsp sesame oil; optional toppings:; chopped peanuts; thinly sliced Green Onions; toasted Sesame seeds

CONTINUE READING BELOW

How To Make Kung Pao Chicken Noodle Stir-Fry

This easy Kung Pao stir-fried chicken noodle tossed in sweet and tangy peanut sauce is made with zucchini, mushroom, and peanuts for a crunchy bite.

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

For Chicken Noodle:

8oznoodles,of your choice, uncooked
2tbsppeanut oil,or olive oil, divided
1lbchicken breasts,boneless skinless, cut into bite sized pieces
1small white onion,thinly sliced
8ozmushrooms,baby bella or white button, thinly sliced
1large zucchini,spiralized or chopped into bite sized pieces
3clovesgarlic,peeled and minced
1Kung Pao Sauce

For Kung Pao Sauce:

½cupsoy sauce,low sodium
¼cupnatural peanut butter
¼cuprice vinegar
1tbspchili garlic sauce,or sriracha
1tbspcornstarch
½tspground ginger
1tbspsesame oil

Optional Toppings:

peanuts,chopped
green onions,thinly sliced
sesame seeds,toasted

Instructions

Chicken Noodle:

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 to 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 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 garnish with your desired toppings. Serve immediately,

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.