Kung Pao Chicken Noodle Stir-Fry
Ingredients
Stir-Fry Ingredients
-
8
ounces
uncooked noodles of your choice
-
2
tablespoons
peanut oil or olive oil
-
1
pound
boneless skinless chicken breasts
-
1
small
white onion
-
8
ounces
baby bella or white button mushrooms
-
1
large
zucchini
-
3
cloves
garlic
-
1
batch
Kung Pao Sauce
-
to taste
toppings (chopped peanuts, green onions, toasted sesame seeds)
Kung Pao Sauce Ingredients
-
½
cup
low-sodium soy sauce
-
¼
cup
natural peanut butter
-
¼
cup
rice vinegar
-
1
tablespoon
chili garlic sauce or sriracha
-
1
tablespoon
cornstarch
-
½
teaspoon
ground ginger
-
1
tablespoon
sesame oil
Instructions
- Cook the noodles according to package instructions, then strain and toss with a bit of oil.
- Heat 1 tablespoon of oil in a large pan over medium-high heat, add the chicken seasoned with salt and pepper, and cook until no longer pink.
- Transfer the chicken to a plate and set aside.
- Add the remaining oil to the pan, then sauté the onion and mushrooms until soft.
- Add the zucchini and garlic, and sauté for an additional 2 minutes.
- Stir in the Kung Pao Sauce, cooked chicken, and noodles, tossing until everything is combined and heated through.
- Serve immediately, garnished with your desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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