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Whip up savory Kung Pao Chicken Noodles in half an hour. It’s loaded with juicy chicken, chewy noodles, and a punchy, just-right sauce. This easy dish is quick to tweak and fits right into a gluten-free menu. Perfect for busy nights when you’re craving something bold.
Tastier Than Takeout
After years of getting kung pao chicken from restaurants, I decided to give it a shot in my own kitchen with noodles. The garlic and sesame make my place smell incredible and the sauce lands all the sweet, spicy, and salty flavors I love. The best part? It’s fast. Whenever takeout calls my name, I throw this together instead because it’s way fresher.
What Goes In
- Garlic: Kicks off the dish with punchy flavor.
- Green Onions: Brings crisp, mild onion vibes and color.
- Sauce: A mix of peanut butter, soy sauce, brown sugar, chili paste, sesame oil, and rice vinegar for that perfect hint of tang, heat, and sweetness.
- Marinade: Honey, soy sauce (or tamari), and chili paste keep chicken juicy and yummy.
- Chicken: Grab a pound of chicken tenders or breast, then cube it into bite-sized chunks.
- Noodles: Pad Thai noodles, ramen, spaghetti, or rice noodles all work here.
Let's Get Cooking
- Finish and Serve
- Tumble your noodles into the pan, pour in that sauce, give everything a solid mix, then add the cooked chicken. Let it all warm together for a couple minutes. Sprinkle with chopped peanuts and more green onions right before you dig in.
- Cook the Chicken
- Drop the marinated chicken into your skillet, sear each side for a few minutes until you hit 165°F in the middle.
- Sauté Aromatics
- Turn the heat to medium-low, slick some oil in your skillet, and cook green onions for a few minutes first, then stir in garlic for another minute.
- Mix the Sauce
- Stir together peanut butter, soy sauce, rice vinegar, chili paste, brown sugar, and sesame oil so it’s smooth.
- Boil Noodles
- Cook your noodles following the package, using salty water. Drain and keep close.
- Marinate Chicken
- Toss your chicken chunks in a quick mix of honey, soy sauce or tamari, and chili paste. Let it soak up those flavors while you prep.
How to Make It Awesome
I've tested this dish over and over and picked up some cool tricks. Marinating the chicken is a game changer, so don’t rush that. Throw in whatever veggies are hanging out in your fridge—I love snap peas or bell pepper, but anything goes. For gluten-free, double-check your tamari label. That always does the trick!
Stay Fresh Tips
I love how easy this is for prepping lunches. I always double up and pack leftovers for a few days. Stays great in the fridge for three days and comes back to life on the stove—just splash in a bit of water if it looks dry. Honestly, the flavors get even bolder after a night or two!
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Frequently Asked Questions
- → What noodles can I use?
- Rice noodles are perfect, but spaghetti or brown rice udon noodles are great alternatives. You can pick what works for you.
- → Why go for low-sodium soy sauce?
- It helps keep the dish balanced. If using regular soy sauce, reduce the quantity to avoid too much saltiness.
- → How long should I let the chicken marinate?
- 1–2 hours works best, but even 30 minutes helps if you're short on time. It makes the flavors pop more.
- → Is it okay to add veggies?
- Absolutely! Broccoli and bell peppers would be great choices. Add them to your liking.
- → What about adjusting spiciness?
- You can tweak the chili paste or skip red pepper flakes entirely to tone down the heat.