Kung Pao Chicken Noodles (Print Version)
# Ingredients:
→ Base
01 -
340 g noodles of choice
02 -
450 g chicken breast
03 -
2 tablespoons low sodium tamari or soy sauce
04 -
1 tablespoon honey
05 -
1 tablespoon chili paste
06 -
1 tablespoon toasted sesame oil
07 -
120 ml diced green onion, mostly white part
08 -
1 tablespoon minced garlic
→ Sauce
09 -
120 ml low sodium tamari or soy sauce
10 -
1 tablespoon peanut butter
11 -
2 tablespoons rice vinegar
12 -
2 tablespoons chili paste (such as sambal oelek)
13 -
1-2 tablespoons brown sugar
14 -
0.25 teaspoon ground ginger
15 -
1.5 tablespoons toasted sesame oil
16 -
0.5 teaspoon red pepper flakes
17 -
45 ml water
18 -
1 tablespoon cornstarch
→ Garnish
19 -
30 g crushed peanuts
20 -
30 g diced green onion, mostly green part
# Instructions:
01 -
Cut chicken breast into 2.5 cm pieces. Combine with tamari or soy sauce, honey, and chili paste in a bowl. Mix well and marinate for at least 30 minutes, preferably 1–2 hours.
02 -
Bring a pot of salted water to a boil. Cook noodles according to package instructions. Drain and set aside.
03 -
In a bowl, whisk together tamari or soy sauce, peanut butter, rice vinegar, chili paste, brown sugar, ground ginger, sesame oil, and red pepper flakes. Reserve the water and cornstarch for later.
04 -
Heat sesame oil in a large skillet over medium-low heat. Sauté diced green onion (white parts) for 2–3 minutes. Add minced garlic and continue to sauté for 1 minute.
05 -
Add marinated chicken to the skillet, discarding excess marinade. Cook on each side for 2–3 minutes until lightly browned and cooked through (internal temperature 74°C). Remove from heat and set aside.
06 -
Transfer prepared sauce to a saucepan over low heat. In a small bowl, whisk cornstarch with water to form a slurry. Stir slurry into the sauce and whisk until slightly thickened.
07 -
Add cooked noodles to the thickened sauce. Toss to coat thoroughly, then mix in the cooked chicken. Allow flavors to meld over low heat for 2 minutes.
08 -
Top with crushed peanuts and diced green onion (green part). Serve immediately. Optionally, add steamed broccoli or bell peppers as desired.
# Notes:
01 -
For enhanced flavor, marinate the chicken up to 2 hours. Adjust chili paste and red pepper flakes to control spice.