Kung Pao Chicken Noodle 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. crimini mushrooms, thinly sliced
  • 1 large zucchini, chopped into bite-sized pieces
  • 3 cloves garlic, minced
  • chopped peanuts
  • thinly sliced green onions
  • toasted sesame seeds

  • 1/2 C 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

Whisk all the ingredients together for the Kung Pao sauce in a small bowl until combined. Set aside.

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. 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 the peanuts, green onions and sesame seeds.

Date Added:December 11, 2018
Classification:Poultry Main Dishes
Course:Main Course



2018, 2020