Chicken Noodles Kung Pao (Print Version)
# Ingredients:
01 -
12 ounces of your preferred noodles.
02 -
1 lb chicken breast, diced.
03 -
1 tbsp honey.
04 -
2 tbsp tamari or low-sodium soy sauce.
05 -
1 tbsp sesame oil, toasted.
06 -
1 tbsp chili paste or sauce.
07 -
1/2 cup chopped green onion (white parts).
08 -
1 tbsp garlic, finely minced.
09 -
1/2 cup soy sauce or tamari (low sodium).
10 -
2 tbsp vinegar (rice recommended).
11 -
1 tbsp peanut butter, smooth.
12 -
2 tbsp chili sauce or paste.
13 -
1-2 tbsp brown sugar, adjust to taste.
14 -
1/4 tsp powdered ginger.
15 -
1 1/2 tbsp toasted sesame oil.
16 -
1/2 tsp crushed red pepper flakes.
17 -
3 tbsp plain water.
18 -
1 tbsp cornstarch.
19 -
1/3 cup crushed peanuts.
20 -
1/3 cup diced green onion (green tops).
# Instructions:
01 -
Dice chicken into 1-inch cubes. Combine with tamari, honey, and chili paste. Let sit for 30 mins to 2 hrs.
02 -
Follow the noodle package directions using salted water. Drain thoroughly and set aside.
03 -
Whisk together all sauce components except the cornstarch mix.
04 -
Heat sesame oil, sauté garlic and white onions, then toss in chicken. Cook thoroughly to 165°F.
05 -
Warm the sauce and stir in the cornstarch mix. Add noodles and chicken, then garnish with green onions and peanuts.
# Notes:
01 -
Feel free to use any type of noodle you like.
02 -
Choose low-sodium soy sauce for the best results.
03 -
Throw in extra veggies if you want.