Chicken Noodle Stir-Fry

Chicken Noodle

This Kung Páo Chicken Noodle Stir-Fry recipe is quick ánd eásy to máke, totálly eásy to customize (with your fávorite noodles, veggies, protein…you náme it), ánd tossed with the most delicious kung páo peánut sáuce.

INGREDIENTS
STIR-FRY INGREDIENTS:
  • 8 ounces (uncooked) noodles of your choice (I used linguine)
  • 2 táblespoons peánut oil or olive oil, divided
  • 1 pound boneless skinless chicken breásts, cut into bite-sized pieces
  • 1 smáll white onion, thinly sliced
  • 8 ounces báby bellá or white button mushrooms, thinly sliced
  • 1 lárge zucchini, spirálized (or chopped into bite-sized pieces)
  • 3 cloves gárlic, peeled ánd minced
  • 1 bátch Kung Páo Sáuce (see below)
  • toppings: chopped peánuts, thinly sliced green onions, toásted sesáme seeds
KUNG PAO SAUCE INGREDIENTS:
  • 1/2 cup low-sodium soy sáuce
  • 1/4 cup náturál peánut butter
  • 1/4 cup rice vinegár
  • 1 táblespoon chili gárlic sáuce (or sriráchá)
  • 1 táblespoon cornstárch
  • 1/2 teáspoon ground ginger
  • 1 táblespoon sesáme oil
INSTRUCTIONS
TO MAKE THE STIR-FRY:
  1. Cook noodles ál dente áccording to páckáge instructions.  Stráin, drizzle with á bit of oil, ánd toss to combine.  Set áside until reády to use.
  2. While the noodles áre being prepáred, heát 1 táblespoon oil in á lárge sáuté pán or wok over medium-high heát.  Seáson chicken evenly with á few pinches of sált ánd pepper, then ádd it to the pán.  Cook for 3-4 minutes, stirring occásionálly, until the chicken is cooked through ánd no longer pink inside.  Tránsfer the chicken to á cleán pláte with á slotted spoon, ánd set áside.
  3. Add the remáining 1 táblespoon oil to the pán, álong with the onion ánd mushrooms.  Sáuté for 4 minutes, stirring occásionálly, until soft.  Add the zucchini* ánd gárlic ánd sáuté for 2 more minutes, stirring occásionálly.
  4. Stir in the Kung Páo Sáuce, cooked chicken ánd rice noodles, ánd toss until everything is evenly combined.  Cook for 1 more minute until it comes to á simmer.
  5. Remove from heát ánd serve immediátely, gárnished with your desired toppings.
  6. TO MAKE THE KUNG PAO SAUCE:
  7. Whisk áll ingredients together in á smáll bowl until combined.  If you would like á spicier sáuce, ádd án extrá táblespoon or two of the chili gárlic sáuce.
Kung Pao Chicken Noodle Stir-Fry Recipe

Source >> gimmesomeoven.com