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Kung Pao Chicken is a classic dish that has captured the hearts of food lovers around the globe with its rich flavor profile and satisfying textures. Originating from the Sichuan province of China, this dish has become a staple in Chinese restaurants, known for its delightful combination of spicy, sweet, and savory elements. Traditionally made with diced chicken, peanuts, and vegetables, Kung Pao Chicken is a harmonious blend of textures and flavors that tantalizes the taste buds.

Kung Pao Chicken Noodles

Get ready to spice up your dinner with these delicious Kung Pao Chicken Noodles! This easy recipe combines perfectly cooked egg or rice noodles with tender chicken thighs, fresh vegetables, and crunchy peanuts. Tossed in a flavorful sauce made with soy sauce, oyster sauce, and chili paste, this dish is a fantastic balance of heat and taste. It's quick to prepare, making it perfect for busy weeknights. Serve garnished with sesame seeds and green onions for an extra touch!
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Ingredients
  

8 oz egg noodles or rice noodles

1 lb boneless, skinless chicken thighs, diced

2 tablespoons vegetable oil

1 bell pepper, diced (any color)

1 small zucchini, diced

1/2 cup unsalted roasted peanuts

3 green onions, chopped

3 cloves garlic, minced

1 inch piece of ginger, minced

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

2 tablespoons chili paste (adjust to taste)

1 teaspoon sesame oil

Salt and pepper to taste

Sesame seeds for garnish (optional)

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Marinate the Chicken: In a bowl, combine the diced chicken thighs with 1 tablespoon of soy sauce and a sprinkle of salt and pepper. Let it marinate for about 15 minutes while you prepare the other ingredients.

      Prepare the Stir-Fry: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the marinated chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

        Add Vegetables: In the same wok, add the minced garlic, ginger, and diced vegetables (bell pepper and zucchini). Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

          Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Stir in the cooked noodles, peanuts, green onions, and the remaining soy sauce, oyster sauce, rice vinegar, hoisin sauce, chili paste, and sesame oil. Toss everything together to ensure the noodles and chicken are well-coated with the sauces.

            Final Touches: Cook for an additional 2-3 minutes until everything is heated through and flavors are well combined. Taste and adjust seasoning if necessary.

              Serve: Plate the Kung Pao Chicken Noodles and garnish with sesame seeds and extra green onions if desired. Enjoy!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4