KUNG PAO CHICKEN NOODLE STIR-FRY

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So, this was good but I don’t like the chow mein noodles John used. I think this would be much better with glass noodles or pad thai noodles. He said he doubled the sauce with the exception of the chili garlic, and I thought the sauce was a bit too much, so maybe 1 1/2 times would be better.

KUNG PAO CHICKEN NOODLE STIR-FRY

  • 8 ounces (uncooked) noodles of your choice (I used linguine)
  • 2 tablespoons peanut oil or olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small white onion, thinly sliced
  • 8 ounces baby bella or white button mushrooms, thinly sliced
  • 1 large zucchini, spiralized (or chopped into bite-sized pieces)
  • 3 cloves garlic, peeled and minced
  • 1 batch Kung Pao Sauce (see below)
  • toppings: chopped peanuts, thinly sliced green onions, toasted sesame seeds
KUNG PAO SAUCE INGREDIENTS:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup natural peanut butter
  • 1/4 cup rice vinegar
  • 1 tablespoon chili garlic sauce (or sriracha)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1 tablespoon sesame oil


https://www.gimmesomeoven.com/kung-pao-chicken-noodle-stir-fry/

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