Hi, I am Dulcia. I love building bold weeknight dinners that come together quickly and taste like you spent hours on them. This Kung Pao Chicken Noodles recipe grew out of a craving for chili and sesame with crunchy peanuts and tender chicken.
Origins
Kung Pao dishes come from Sichuan cuisine and are known for a balance of heat, sweetness, and nutty flavors. If you want a primer on Kung Pao history, see the Wikipedia entry: https://en.wikipedia.org/wiki/Kung_Pao_chicken. For basic food safety guidance when handling poultry, the USDA is a dependable source: https://www.usda.gov/food-safety.
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 tablespoons 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)
Instructions
- Cut the chicken breast into small, roughly 1 inch pieces.
- Add to a bowl with the 2 tablespoons tamari, honey and 1 tablespoon chili paste. Mix and set aside to marinate. Ideally 1-2 hours, but even 30 minutes is okay.
- Bring a pot of salted water to a boil and cook noodles according to package instructions. Once done, drain and set aside.
- Whisk together all ingredients for the sauce aside from the 3 tablespoons water and 1 tablespoon cornstarch.
- Add the 1 tablespoon sesame oil (from the base/chicken section) to a skillet and heat over medium-low heat.
- Add in the 1/2 cup diced green onion (white part) and saute for 2-3 minutes. Add in the garlic and saute an additional 1 minute.
- 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.
- 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.
- Mix in the chicken and let all flavors blend together for a minute or two.
- Garnish with crushed peanuts and diced green onion. Serve as is or with your choice of veggies such as broccoli and bell peppers.
Chili Sesame Chicken Noodles
- Total Time: 50 mins (not including extended marinating)
- Yield: 4 servings 1x
Description
Spicy sesame chicken noodles in a savory-sweet chili sauce, topped with crushed peanuts and green onion.
Ingredients
- 12 ounces noodles of choice
- 1 pound chicken breast, cut into 1-inch pieces
- 2 tablespoons low-sodium tamari or soy sauce (for marinating)
- 1 tablespoon honey
- 1 tablespoon chili paste (for marinating)
- 1 tablespoon toasted sesame oil (for marinating)
- 1/2 cup diced green onion, white part (for cooking)
- 1 tablespoon minced garlic
- 1/2 cup low-sodium tamari or soy sauce (for sauce)
- 1 tablespoon peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons chili paste (I used sambal oelek)
- 1?2 tablespoons brown sugar
- 1/4 teaspoon ground ginger
- 1 1/2 tablespoons toasted sesame oil (for sauce)
- 1/2 teaspoon red pepper flakes (optional)
- 3 tablespoons water
- 1 tablespoon cornstarch
- 1/3 cup crushed peanuts (for garnish)
- 1/3 cup diced green onion, green part (for garnish)
Instructions
- Cut the chicken breast into small, roughly 1-inch pieces.
- In a bowl combine the chicken with 2 tablespoons tamari, 1 tablespoon honey, 1 tablespoon chili paste, and 1 tablespoon toasted sesame oil; mix and set aside to marinate for 30?120 minutes (minimum 30 minutes recommended).
- Bring a pot of salted water to a boil and cook the noodles according to package instructions; drain and set aside.
- Whisk together all sauce ingredients except the water and cornstarch: 1/2 cup tamari, 1 tablespoon peanut butter, 2 tablespoons rice vinegar, 2 tablespoons chili paste, 1?2 tablespoons brown sugar, 1/4 teaspoon ground ginger, 1 1/2 tablespoons toasted sesame oil, and 1/2 teaspoon red pepper flakes.
- Heat 1 tablespoon toasted sesame oil in a skillet over medium-low heat.
- Add the 1/2 cup diced green onion (white part) and saut? 2?3 minutes, then add 1 tablespoon minced garlic and saut? an additional 1 minute.
- Add the marinated chicken (discard any leftover marinade) and fry about 2?3 minutes per side or until the internal temperature reaches 165?F.
- Pour the prepared sauce into a pot and warm over low heat; whisk together 1 tablespoon cornstarch and 3 tablespoons water and add to the sauce, stirring until it thickens slightly, then add the cooked noodles and toss to coat.
- Add the cooked chicken to the sauced noodles and mix for 1?2 minutes so the flavors combine.
- Garnish with 1/3 cup crushed peanuts and 1/3 cup diced green onion (green part) and serve as is or with optional vegetables like broccoli and bell peppers.
- Prep Time: 30 mins (plus 30–120 mins to marinate)
- Cook Time: 20 mins
Tips
- Marinate longer for deeper flavor, but 30 minutes still gives a good result.
- Toast the peanuts lightly in a pan for extra aroma.
- Use tamari for a gluten-free option; use regular soy sauce if not gluten free.
- For safety, cook chicken to 165 F. USDA food safety guidance is helpful: https://www.usda.gov/food-safety.
Variations
- Vegetarian: swap chicken for tofu and use vegetable broth or a splash of tamari in place of chicken juices.
- Extra veg: add broccoli florets, bell peppers, or snap peas. Stir fry them after the garlic and green onion for a crisp finish.
- Less heat: reduce chili paste and omit red pepper flakes.
FAQ
Q: Can I prep this ahead?
A: Yes. Marinate the chicken and mix the sauce ahead of time. Cook noodles and chicken just before serving for best texture.
Q: What noodles work best?
A: I use wheat egg noodles, but rice noodles, udon, or even spaghetti are fine depending on what you have.
Q: How spicy is this?
A: It has a medium heat from chili paste and red pepper flakes. Reduce those for milder heat.
Conclusion
This Kung Pao Chicken Noodles recipe is one of my favorites when I want fast, bold flavor and a little crunch. It is flexible, forgiving, and perfect for weeknights. Enjoy, and if you try it, tell me how you customized it.