Kung Pao Chicken Noodles
A flavorful and speedy one-pan meal featuring juicy chicken, tender noodles, and a spicy-sweet soy-hoisin sauce. Better than takeout!
Equipment
- 1 Mixing bowl medium size for sauce prep
- 1 Large skillet or wok for stir-frying
Ingredients
Main ingredients
- 1 to 2 tablespoons Olive oil for sautéing
- 1 tablespoon Toasted sesame oil for depth of flavor
- 1 pound Boneless skinless chicken thighs diced into bite-sized pieces
- 1 teaspoon Salt to taste
- 1 teaspoon Freshly ground black pepper to taste
- 12 ounces Noodles cooked ahead; knife-cut, spaghetti, udon, ramen, or lo mein
- ¼ cup Reduced-sodium soy sauce
- ¼ cup Hoisin sauce
- ¼ cup Rice vinegar
- 2 tablespoons Packed light brown sugar or to taste
- 1 to 3 tablespoons Chili garlic sauce adjust to heat level
- ½ to 1 teaspoon Ground ginger or 1 teaspoon fresh
- 1 tablespoon Cornstarch dissolved in 1 tablespoon water for slurry
- Red chile peppers optional
- 2 to 4 tablespoons Chopped salted peanuts optional
- 1 to 2 Green onions sliced; optional
- 1 teaspoon Sesame seeds optional
Instructions
Instructions
- Heat olive oil and sesame oil over medium-high heat in a large skillet or wok until hot.
- Add diced chicken, salt, and pepper. Cook for 5 to 7 minutes until nicely browned and cooked through. Set aside.
- In a separate bowl, mix together soy sauce, hoisin, rice vinegar, brown sugar, chili garlic sauce, sesame oil, ginger, and cornstarch slurry.
- Pour the sauce mixture over the cooked chicken. Simmer gently for 2 to 3 minutes until slightly thickened.
- Add cooked noodles and toss everything until well combined and coated in sauce.
- Cook on medium heat for 2 to 3 more minutes to warm through. Add more slurry if a thicker sauce is desired.
- Serve hot, garnished with peanuts, green onions, sesame seeds, or red chile peppers as desired.
Notes
Leftovers keep well in the fridge for up to 3 days or freezer up to 3 months. Reheat with splash of water to loosen sauce. Garnish fresh again after reheating!