Kung Pao Chicken Noodles

These Kung Pao chicken noodles are easy to make, saucy, full of flavor and perfect for a quick weeknight dinner. This recipe comes together in about 30 minutes and is a total family favorite.

Ingredients

12 ounces noodles of choice
1 pound chicken breast
2 tablespoons low sodium tamari (or soy sauce if not gluten free)
1 tablespoon honey
1 tablespoon chili paste
1 tablespoon toasted sesame oil
1/2 cup diced green onion (mostly the white part)
1 tablespoon minced garlic
1/2 cup low sodium tamari (or soy sauce if not gluten free)
1 tablespoon peanut butter
2 tablespoons rice vinegar
2 tablespoons chili paste (I used sambel oelek)
1-2 tablespoons brown sugar (I did 1, but use 2 if you prefer it sweeter)
1/4 teaspoon ground ginger
1 1/2 tablepsoons toasted sesame oil
1/2 teaspoon red pepper flakes (can omit for less spice)
3 tablespoons water
1 tablespoon cornstarch
1/3 cup crushed peanuts
1/3 cup diced green onion (mostly the green part)

1 Cut the chicken breast into small, roughly 1 inch pieces.

2 Add to a bowl with the soy sauce/tamari, honey and chili paste. Mix and set aside to marinate. Ideally for 1-2 hours but even just 30 minutes is ok.

3 Bring a pot of salted water to a boil and cook noodles according to package instructions. Once done, drain and set aside.

4 Whisk together all ingredients for the sauce aside from the water and cornstarch.

5 Add the sesame oil (from the base/chicken section) to a skillet and heat over medium/low heat.

6 Add in the green onion and saute for 2-3 minutes. Add in the garlic and saute an additional 1 minute.

7 Add in the chicken (discarding any leftover marinade) and fry on each side for 2-3 minutes or cook until the internal temperature reaches 165 Fahrenheit.

8 Add the sauce to a pot and whisk over low heat. Whisk together the cornstarch and water and add to the sauce. Let thicken slightly, then add in the noodles and mix to combine.

9 Mix in the chicken and let all flavors blend together for a minute or two.

10 Garnish with crushed peanuts and diced green onion! Serve as is or with your choice of veggies (I love broccoli and bell peppers here).