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Kung Pao Chicken Noodles Recipe
Ben Carraoli

Kung Pao Chicken Noodles Recipe

I have to admit, making Kung Pao Chicken Noodles quickly became one of my favorite weeknight meals. The combination of tender chicken, chewy noodles, and a perfectly balanced sauce always hits the spot. I love how this dish is both satisfying and versatile—it’s saucy, flavorful, and comes together in under 30 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breast cut into 1-inch pieces – I prefer chicken tenders for easy prep.
  • 8 oz brown rice udon noodles – you can substitute with ramen pad Thai noodles, or spaghetti.
  • 2 tablespoons soy sauce or tamari – tamari works great for a gluten-free option.
  • 1 tablespoon honey – balances the spice perfectly; maple syrup works for vegan.
  • 1 teaspoon chili paste – adjust for heat preference.
  • 2 tablespoons peanut butter – creamy adds richness; natural peanut butter works too.
  • 1 tablespoon brown sugar – helps caramelize the sauce slightly.
  • 1 teaspoon sesame oil – adds nutty aroma and depth.
  • 1 tablespoon rice vinegar – balances sweetness and spice.
  • 3 cloves garlic minced – fresh garlic is best for flavor punch.
  • 3 green onions sliced – garnish and flavor, add extra if desired.
  • 2 tablespoons vegetable or sesame oil – for cooking chicken and aromatics.
  • ¼ cup roasted peanuts crushed – adds crunch and texture.

Method
 

  1. Cut the chicken into bite-sized pieces and place in a bowl. Add soy sauce, honey, and chili paste. Mix well and let it marinate while you prepare the other ingredients. This step ensures the chicken is flavorful inside and out.
  2. Bring a pot of salted water to a boil and cook the noodles according to package instructions. Once cooked, drain and set aside. I like tossing them with a small drizzle of oil to prevent sticking.
  3. Whisk together peanut butter, brown sugar, soy sauce, sesame oil, rice vinegar, and chili paste. This mixture creates the signature sweet, salty, and slightly spicy Kung Pao flavor. Set aside until ready to combine with the noodles.
  4. Heat oil in a skillet over medium heat. Add sliced green onions and garlic, cooking until fragrant. This step releases the aromatic flavors that make the dish irresistible.
  5. Add marinated chicken to the skillet and cook each side for 2–3 minutes until golden and fully cooked. Make sure the internal temperature reaches 165°F for safe consumption.
  6. Add the cooked noodles and sauce to the skillet. Toss until everything is coated evenly. Finally, sprinkle crushed peanuts on top and garnish with extra green onions for a fresh finish.

Notes

  • I like to sauté vegetables first in sesame oil for extra flavor before adding the chicken.
  • Use fresh garlic and green onions; it really brightens the dish.
  • Let the chicken marinate at least 10 minutes, but longer if you have time—it makes a big flavor difference.
  • Don’t overcrowd the skillet; cook chicken in batches if necessary to ensure even browning.