Ingredients
Chicken
- 1 to 2 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 1 pound boneless skinless chicken thighs, diced into bite-sized pieces (or substitute with chicken breasts)
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Noodles
- 12 ounces noodles, cooked according to package directions and drained (knife-cut Chinese noodles suggested; or substitute with spaghetti, linguine, angel hair, udon, ramen, lo mein, brown rice noodles, etc.)
Sauce
- ¼ cup reduced-sodium soy sauce
- ¼ cup hoisin sauce
- ¼ cup rice vinegar
- 2 tablespoons light brown sugar, packed (adjust to taste)
- 1 to 3 tablespoons chili garlic sauce (adjust to desired spice level)
- 1 to 2 tablespoons toasted sesame oil
- ½ to 1 teaspoon ground ginger (or 1 rounded teaspoon fresh ginger)
- 1 tablespoon cornstarch, dissolved in 1 tablespoon water (slurry)
Garnishing (optional)
- Red chile peppers, to taste
- 2 to 4 tablespoons chopped salted peanuts
- 1 to 2 green onions, sliced thinly or on the bias
- 1 teaspoon sesame seeds
Instructions
- Cook Chicken: Heat olive oil and toasted sesame oil in a very large skillet over medium-high heat. Add diced chicken thighs, season with salt and pepper. Sauté for 5 to 7 minutes, stirring and flipping frequently until chicken is cooked through. Remove from heat and set aside. While cooking chicken, start boiling noodles.
- Cook Noodles: In a separate pot, cook the noodles according to package directions in boiling water until al dente. Drain the noodles and set aside, taking care not to overcook them.
- Prepare Sauce: In a medium high-sided stock pot, combine soy sauce, hoisin sauce, rice vinegar, brown sugar, chili garlic sauce (starting with less if sensitive to spice), toasted sesame oil, ground ginger, and cornstarch slurry. Whisk well and bring to a boil over medium-high heat, continuing to whisk for 1 to 2 minutes until slightly thickened. Remove from heat.
- Combine Ingredients: Return to the large skillet with cooked chicken, add the drained noodles, and evenly pour the prepared sauce over everything. Toss thoroughly to combine and coat the chicken and noodles evenly. Taste and adjust seasoning by adding more soy sauce, chili garlic sauce, brown sugar, or rice vinegar as desired to balance saltiness, heat, sweetness, and acidity.
- Garnish and Serve: Add optional garnishes such as chopped salted peanuts, sliced green onions, red chile peppers, and sesame seeds to taste. Serve immediately and enjoy your flavorful Kung Pao Chicken Noodles!
Notes
- You can substitute chicken thighs with boneless skinless chicken breasts if preferred.
- The noodle type is flexible — use your favorite variety such as udon, ramen, lo mein, spaghetti, or brown rice noodles.
- Adjust chili garlic sauce quantity to control spice level or substitute with red pepper flakes for heat without garlic.
- Peanut butter can be added to the sauce for a richer peanut flavor, but it is traditionally reserved for peanut noodles.
- Make sure not to overcook noodles to maintain a pleasant texture in the finished dish.
- Additional vegetables like bell peppers, snap peas, or carrots can be added for extra nutrition and crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
