Chicken Kung Pao Noodles (Printable Version)
# What You'll Need:
01 -
1 tablespoon chili paste.
02 -
2 tablespoons rice vinegar.
03 -
2 tablespoons low-sodium soy sauce or tamari.
04 -
1 to 2 tablespoons brown sugar.
05 -
1 pound chicken breasts.
06 -
3 tablespoons water.
07 -
1 tablespoon honey.
08 -
12 ounces of your favorite noodles.
09 -
½ teaspoon crushed red pepper flakes.
10 -
½ cup diced green parts of green onion.
11 -
1 tablespoon minced garlic.
12 -
¼ teaspoon powdered ginger.
13 -
1½ tablespoons sesame oil (toasted).
14 -
1 tablespoon peanut butter.
15 -
1 tablespoon cornstarch.
16 -
½ cup white parts of diced green onion.
17 -
⅓ cup crushed peanuts.
18 -
1 tablespoon sesame oil, toasted for cooking.
# Preparation Steps:
01 -
Chop the chicken into small bites, then mix it with tamari, chili paste, and honey. Let it soak for 30 minutes up to 2 hours.
02 -
Boil salted water and cook noodles based on package instructions. Drain them well, then let them sit.
03 -
Combine all sauce ingredients, leaving out the cornstarch and water for now.
04 -
Sauté garlic and white green onion in sesame oil. Toss in the chicken and cook until the middle reaches 165°F.
05 -
Heat the sauce in a pan, stir in the cornstarch slurry, and toss with noodles and chicken. Decorate with peanuts and green onion.
# Additional Tips:
01 -
Feel free to use any noodle variety.
02 -
Always pick low-sodium soy sauce.
03 -
Throw in some veggies if you'd like.