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–+ servings
Kung Pao Chicken

Savor the Celebration with Kung Pao Chicken on Crispy Noodles

Experience the burst of flavors in this Kung Pao Chicken, perfect for your dinner celebrations.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Breast Swap with firm tofu for vegetarian option.
  • 2 tbsp Cornstarch Can replace with arrowroot powder.
For the Vegetables
  • 1 cup Red Bell Pepper, sliced
  • 1 cup Green Bell Pepper, sliced
  • 3 cloves Garlic, minced Avoid powdered garlic for better flavor.
  • 5 pieces Dried Red Chilies Adjust based on heat preference.
  • 2 stalks Scallions, chopped Chives can be used as a substitute.
For the Sauce
  • 1/4 cup Soy Sauce Tamari is a gluten-free substitute.
  • 2 tbsp Rice Wine Vinegar Apple cider vinegar can be used.
  • 2 tbsp Sesame Oil Olive oil can be used for a lighter taste.
  • 2 tbsp Mirin Mix of rice vinegar and sugar can work.
  • 1/2 cup Low Sodium Chicken Stock Opt for vegetable broth for vegetarian.
  • 1 tbsp Hot Chili Sauce Adjust for desired spice level.
For the Noodle Cakes
  • 8 oz Angel Hair Pasta or Thin Spaghetti Rice noodles or zucchini noodles can be used.
  • 1/4 cup Peanut or Vegetable Oil Can be substituted with canola oil.

Equipment

  • pan
  • bowl

Method
 

Preparation
  1. In a bowl, combine the marinade ingredients and coat the boneless, skinless chicken breast thoroughly. Allow it to marinate for 30 minutes.
  2. In a separate bowl, whisk together all the sauce ingredients until well combined. Set it aside.
  3. Heat peanut or vegetable oil in a pan over medium-high heat. Add chicken and cook for 3-4 minutes until nearly cooked through, then transfer to a plate.
  4. In the same pan, add the red and green bell peppers and sauté for about 3 minutes until slightly softened. Add garlic and dried red chilies, cooking for another minute.
  5. Return the cooked chicken to the pan, pour in the sauce, and add scallions. Stir and cook for 1 minute until everything is coated and the sauce thickens slightly.
  6. Divide cooked angel hair pasta into four small piles. In a separate pan, heat oil and fry each pile for 1-2 minutes per side until golden brown and crispy.
  7. On plates, layer the crispy noodle cakes and top with the savory Kung Pao Chicken. Serve immediately.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 30mgIron: 2mg

Notes

Feel free to adapt ingredients to suit your tastes and remember to enjoy the cooking process!

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