Kung Pao Noodles and Chicken

Bring the bold, crave-worthy flavors of a Chinese takeout classic to your table with this easy Kung Pao Noodles and Chicken recipe! Tender bites of marinated chicken are stir-fried to perfection, then tossed with crisp red bell peppers, zucchini, and silky noodles in a luscious, savory-sweet Kung Pao sauce infused with garlic, ginger, hoisin, and a kick of sambal oelek. Topped with crunchy roasted peanuts and fresh green onions, this dish is a delightful fusion of textures and flavors. Ready in just 40 minutes, this one-pan wonder is perfect for busy weeknights or a quick and satisfying homemade dinner that rivals your favorite restaurant. Serve hot and watch it disappear!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breast
• 4 tbsp soy sauce
• 1 tbsp cornstarch
• 8 oz dried Chinese noodles or spaghetti
• 3 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 3 green onions, chopped
• 1 cup unsalted roasted peanuts
• 3 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 1 tbsp sambal oelek or chili garlic sauce
• 1 tsp sugar
• 2 tbsp water

Directions

Step 1

Cut the chicken breast into small, bite-sized pieces. In a small bowl, combine 2 tablespoons soy sauce and cornstarch. Add the chicken to the mixture and marinate for 10 minutes.

Step 2

Cook the noodles according to package instructions. Drain, rinse under cold water, and set aside.

Step 3

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant.

Step 5

Add the red bell pepper and zucchini to the skillet, and stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

Step 6

In a small bowl, mix together hoisin sauce, the remaining 2 tablespoons soy sauce, rice vinegar, sambal oelek, sugar, and water until smooth to make the Kung Pao sauce.

Step 7

Return the chicken to the skillet. Pour the Kung Pao sauce over the chicken and vegetables. Stir to coat evenly and cook for 2-3 minutes until the sauce thickens.

Step 8

Add the cooked noodles to the skillet, tossing them with the chicken, vegetables, and sauce until well combined and heated through.

Step 9

Stir in the chopped green onions and peanuts, reserving some for garnish if desired.

Step 10

Serve the Kung Pao Noodles and Chicken hot, garnished with additional green onions and peanuts if preferred.

Nutrition Facts

Serving size	(1622.5g)

Amount per serving	% Daily Value*
Calories	2954.2

Total Fat 118.4g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 26.1g
Cholesterol 387.0mg	0%
Sodium 3663.4mg	0%
Total Carbohydrate 264.9g	0%
Dietary Fiber 29.6g	0%
Total Sugars 42.8g
Protein 212.5g	0%

Vitamin D 22.7IU	0%
Calcium 502.3mg	0%
Iron 19.3mg	0%
Potassium 4048.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 28.6%

Carbs: 35.6%