Description
A flavorful and spicy Kung Pao Chicken Noodles recipe combining tender chicken, crunchy peanuts, vibrant bell peppers, and savory sauce tossed with lo mein noodles for a quick and satisfying Asian-inspired meal.
Ingredients
Scale
Main Ingredients
- 8 oz lo mein or spaghetti noodles
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup roasted unsalted peanuts
- 4 green onions, sliced
- 4 dried red chilies (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
Sauce Ingredients
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon sesame oil
Instructions
- Cook the noodles: Follow the package instructions to cook the lo mein or spaghetti noodles until al dente. Drain and set aside to be combined later.
- Prepare the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, water, and sesame oil until smooth. Set this sauce mixture aside.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and set it aside.
- Sauté the vegetables and aromatics: In the same pan, add additional oil if necessary. Add minced garlic, grated ginger, sliced red and green bell peppers, green onions, and dried red chilies if using. Stir-fry for 2 to 3 minutes until the vegetables are just tender but still crisp.
- Combine chicken and sauce: Return the cooked chicken to the pan with the vegetables. Pour in the prepared sauce and stir well, allowing it to simmer and thicken for about 2 to 3 minutes.
- Add noodles and peanuts: Add the drained noodles and roasted unsalted peanuts to the skillet. Toss everything together to coat evenly with the sauce. Continue cooking for another 1 to 2 minutes until everything is heated through.
- Serve: Serve the Kung Pao Chicken Noodles hot, garnished with extra green onions or sesame seeds if desired.
Notes
- You can substitute shrimp or tofu for chicken to suit dietary preferences.
- For extra heat, add chili garlic sauce or increase the amount of dried red chilies.
- If using salted peanuts, reduce or omit additional salt in the dish to balance sodium levels.
