Spicy Kung Pao Chicken Noodles
A quick one-pan meal that blends spicy, salty, and slightly sweet flavors, perfect for weeknight dinners.
Ingredients
Noodles & Chicken
- 10 ounces spaghetti or linguine noodles
- 1 tablespoon sesame oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 2 cloves garlic, minced
- 6-8 pieces dried chili peppers Adjust quantity to control heat
Kung Pao Sauce
- ½ cup soy sauce
- ⅓ cup rice vinegar (or black vinegar if available)
- ¼ cup brown sugar
- 1 tablespoon chili garlic sauce
- 1 tablespoon cornstarch Whisk until smooth
To Finish
- ⅓ cup roasted unsalted peanuts
- Chopped green onions, for garnish
- Red pepper flakes, for garnish
Instructions
Preparation
- Boil spaghetti or linguine until al dente. Drain and set aside.
- Whisk soy sauce, rice vinegar, brown sugar, chili garlic sauce, and cornstarch until smooth. Set aside.
Cooking
- Heat sesame oil in a large skillet or wok over medium-high heat. Add cubed chicken and stir-fry for 5–7 minutes until cooked and golden.
- Stir in minced garlic and dried chili peppers. Cook for 1–2 minutes until fragrant.
- Pour sauce into the pan and stir until it thickens and coats the chicken for 1–2 minutes.
- Add the cooked noodles and roasted peanuts. Toss to coat evenly.
Notes
Serve hot for best texture and flavor. Offer extra peanuts and a wedge of lime for brightness. Pair with steamed greens or a simple cucumber salad.