Sometimes, dinner needs to be quick, yet thrilling—like a spontaneous road trip. This Easy Kung Pao Chicken Noodle Stir Fry is just that, a whirlwind of flavors with spicy notes dancing alongside sweet whispers of sauce. It’s like watching your favorite action movie, where the noodles and chicken become the heroes of your plate, saving the day with every bite.
Steps
- Cook the noodles of your choice until they are al dente according to the package instructions. Once cooked, drain the noodles, drizzle them with a little oil, and toss to coat. Set them aside until needed.
- Heat one tablespoon of oil in a large sauté pan or wok over medium-high heat. Season the chicken pieces with salt and pepper and add them to the pan. Cook for 3-4 minutes, stirring occasionally, until the chicken is cooked through and no longer pink, then transfer to a plate.
- Add the remaining tablespoon of oil to the same pan and sauté the onion and mushrooms for about 4 minutes until they are softened. Add the spiralized or chopped zucchini and minced garlic, and continue to sauté for an additional 2 minutes.
- Combine the stir-fried veggies with the cooked chicken, noodles, and Kung Pao Sauce in the pan. Toss everything together until evenly mixed and the sauce begins to simmer, cooking for about 1 minute.
- Remove the stir-fry from the heat and serve immediately. Garnish with chopped peanuts, sliced green onions, and toasted sesame seeds as desired.
- For the Kung Pao Sauce, whisk together all the ingredients in a small bowl until well combined. Adjust the heat level by adding more chili garlic sauce if preferred.
Ingredients
- Stir-Fry Ingredients:
- 8 ounces uncooked noodles of your choice (e.g., linguine)
- 2 tablespoons peanut oil or olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small white onion, thinly sliced
- 8 ounces baby bella or white button mushrooms, thinly sliced
- 1 large zucchini, spiralized or chopped into bite-sized pieces
- 3 cloves garlic, peeled and minced
- 1 batch Kung Pao Sauce
- Optional toppings: chopped peanuts, thinly sliced green onions, toasted sesame seeds
- Kung Pao Sauce Ingredients:
- 1/2 cup low-sodium soy sauce
- 1/4 cup natural peanut butter
- 1/4 cup rice vinegar
- 1 tablespoon chili garlic sauce or sriracha
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1 tablespoon sesame oil
FAQ
- Can I use a different type of protein instead of chicken?
- Absolutely! This recipe is highly adaptable, so you can swap the chicken for shrimp, beef, pork, or tofu, depending on your preference or what you have available.
- What type of noodles are best for this recipe?
- You can use any noodles you like, such as pasta, rice noodles, or udon. Veggie noodles, like zucchini or sweet potato, also work well if you’re looking for a lighter option.
- How can I adjust the spiciness of the sauce?
- The spiciness can be easily adjusted by adding more or less chili garlic sauce. If you want it spicier, add extra chili garlic sauce or dried red chiles. For a milder version, simply omit the spicy ingredients.
- Do I need a spiralizer for the zucchini?
- A spiralizer is helpful for creating zoodles (zucchini noodles), but it’s not necessary. You can also chop the zucchini into bite-sized pieces if you don’t have a spiralizer.
- Can this dish be prepared ahead of time for meal prep?
- Yes, this stir-fry is perfect for meal prep. It tastes great both hot and cold, making it an excellent choice for lunches throughout the week.
Tips
- Customize the spice level of the Kung Pao sauce by adjusting the amount of chili garlic sauce. For more heat, add additional chili garlic sauce or dried red chiles; for a milder flavor, reduce or omit the spicy ingredients entirely.
- Use a spiralizer to create zucchini noodles (zoodles) for a healthier, low-carb option, or simply dice the zucchini if you don’t have a spiralizer. Feel free to incorporate any stir-fry-friendly vegetables you have on hand.
- Cook the noodles al dente and toss them with a little oil after draining to prevent them from sticking together while you prepare the other ingredients.
- For added texture and flavor, garnish the finished dish with chopped peanuts, thinly sliced green onions, and toasted sesame seeds before serving.
Equipment
- Fry that you might not normally have at home and may need to purchase on Amazon:
- Spiralizer (for making zoodles from zucchini)
- Large sauté pan or wok (if not already available in your kitchen)
