Kung Pao Chicken Noodle Stir-Fry

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Total Time

35 minutes

Prep Time

20 minutes

Cook Time

15 minutes

Rating

(22)

Ingredients

4 servings

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

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Preparation

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Step 1

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.

Step 2

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.

Step 3

Add the remaining 1 tablespoon oil to the pan, along with the onion and mushrooms. Sauté for 4 minutes, stirring occasionally, until soft. Add the zucchini and garlic and sauté for 2 more minutes, stirring occasionally.

Step 4

Stir in the Kung Pao Sauce, cooked chicken and rice noodles, and toss until everything is evenly combined. Cook for 1 more minute until it comes to a simmer.

Step 5

Remove from heat and serve immediately, garnished with your desired toppings.

Step 6

To Make The Kung Pao Sauce: Whisk all ingredients together in a small bowl until combined. If you would like a spicier sauce, add an extra tablespoon or two of the chili garlic sauce.