Looking for a tasty, easy-to-make dinner recipe that’s sure to please the entire family? These Kung Pao chicken noodles are the answer! Full of flavor, slightly spicy, and loaded with a savory sauce, this dish is a perfect choice for busy weeknights. Ready in just 30 minutes, this dinner recipe is both satisfying and versatile, making it ideal for meal prep or a quick meal anytime.
Why You’ll Love This Dinner Recipe
- Quick & Easy: Ready in 30 minutes!
- Gluten-Free: Made with simple, accessible ingredients.
- Perfect for Meal Prep: Store it for a quick lunch or dinner throughout the week.
- Packed with Flavor: Sweet, spicy, and savory all in one bowl.
- Pantry Staples: Most of the ingredients are ones you likely already have at home.
Ingredients
- For the Chicken & Noodles:
- 12 oz noodles (your choice)
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp low sodium tamari (or soy sauce if not gluten-free)
- 1 tbsp honey
- 1 tbsp chili paste
- 1 tbsp toasted sesame oil
- ½ cup diced green onions (mostly the white part)
- 1 tbsp minced garlic
- For the Sauce:
- ½ cup low sodium tamari (or soy sauce if not gluten-free)
- 1 tbsp peanut butter
- 2 tbsp rice vinegar
- 2 tbsp chili paste (sambal oelek recommended)
- 1-2 tbsp brown sugar (use 2 tbsp for sweeter sauce)
- ¼ tsp ground ginger
- 1 ½ tbsp toasted sesame oil
- ½ tsp red pepper flakes (optional, for extra spice)
- 3 tbsp water
- 1 tbsp cornstarch
- For Garnish:
- ⅓ cup crushed peanuts
- ⅓ cup diced green onions
Instructions
- Marinate the Chicken:
- Cut the chicken into bite-sized pieces and place in a bowl. Add the tamari, honey, and chili paste. Toss to coat and let it marinate for at least 30 minutes (or up to 2 hours).
- Cook the Noodles:
- Bring a pot of salted water to a boil and cook the noodles according to the package instructions. Drain and set aside.
- Prepare the Sauce:
- In a bowl, whisk together the tamari, peanut butter, rice vinegar, chili paste, brown sugar, ground ginger, sesame oil, red pepper flakes, water, and cornstarch until smooth. Set aside.
- Cook the Chicken:
- Heat the sesame oil in a skillet over medium-low heat. Add the diced green onions and sauté for about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant.
- Fry the Chicken:
- Add the marinated chicken to the skillet (discarding any leftover marinade) and cook for 2-3 minutes per side, until golden and cooked through. Ensure the internal temperature reaches 165°F.
- Combine the Sauce and Noodles:
- Add the prepared sauce to a separate pan and heat over low, stirring continuously. Slowly add the cornstarch-water mixture, whisking to combine, and cook until the sauce thickens slightly.
- Mix Everything Together:
- Add the cooked noodles to the sauce and stir to coat them evenly. Add the cooked chicken and toss everything together until well combined.
- Garnish and Serve:
- Serve the noodles topped with crushed peanuts and diced green onions. You can enjoy it just as it is, or pair it with your favorite sautéed veggies like bell peppers, broccoli, bok choy, or kale.
How to Store
These Kung Pao chicken noodles are great for leftovers! Store any extra in an airtight container in the fridge for up to 3 days. For best results, reheat on the stovetop with a bit of oil to maintain the texture of the chicken and noodles. While you can microwave, the stovetop method keeps the flavors intact.
Add Your Favorite Veggies
This recipe is incredibly versatile, so feel free to add in your favorite vegetables! Bell peppers, snap peas, broccoli, bok choy, or kale work beautifully with the sauce and chicken. Just sauté the veggies in a little sesame oil before combining them with the noodles and chicken for extra flavor.
Ready to dive into this delicious dinner recipe? Whether you’re preparing a quick weeknight meal or looking for a dish to meal prep, these Kung Pao chicken noodles will be a hit. Enjoy the balance of spice, sweetness, and savory goodness in every bite!