Kung Pao Chicken Noodle Stir-Fry

  • Stir-Fry:
  • 8 oz. uncooked noodles of your choice
  • 2 Tbs. peanut oil or olive oil, divided
  • 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small white onion, thinly sliced
  • 8 oz. 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 (see below)
  • Toppings: chopped peanuts, thinly sliced green onions, toasted sesame seeds

  • Sauce:
  • 1/2 C low-sodium soy sauce
  • 1/4 C natural peanut butter
  • 1/4 C rice vinegar
  • 1 Tbs. chili garlic sauce
  • 1 Tbs. cornstarch
  • 1/2 tsp. ground ginger
  • 1 Tbs. sesame oil

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 3-4 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 1 tablespoon 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 serve immediately, garnished with your desired toppings.

To Make The 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.

Date Added:August 30, 2018
Classification:Poultry Main Dishes
Course:Main Course