Kung Pao Chicken Noodle Stir-Fry

This Kung Pao Chicken Noodle Stir-Fry recipe is quick and easy to make, totally easy to customize (with your favorite noodles, veggies, protein…you name it), and tossed with the most delicious kung pao peanut sauce.

INGREDIENTS:

STIR-FRY INGREDIENTS:

8 ounces (uncooked) noodles of your choice (I used linguine)

2 tablespoons peanut oil or olive oil, divided

1 pound boneless skinless chicken breasts, cut into bite-sized pieces

1 small white onion, thinly sliced

8 ounces 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

KUNG PAO SAUCE INGREDIENTS:

1/2 cup low-sodium soy sauce

1/4 cup natural peanut butter

1/4 cup rice vinegar

1 tablespoon chili garlic sauce (or sriracha)

1 tablespoon cornstarch

1/2 teaspoon ground ginger

1 tablespoon sesame oil

DIRECTIONS:

TO MAKE THE STIR-FRY:

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.

FULL RECIPE

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