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Kung Pao chicken, known as "Gong Bao Ji Ding" in Mandarin, has its roots in the Sichuan Province of China. This dish is named after Ding Baozhen, a 19th-century governor of Sichuan, whose title was "Gong Bao." Originally, Kung Pao chicken was a royal court recipe, featuring diced chicken that was stir-fried with a mixture of vegetables and peanuts, all tossed in a spicy, savory sauce. Over the years, the dish evolved from its noble beginnings to become popular among the masses, particularly after the introduction of Chinese cuisine to Western countries.

Kung Pao Chicken Noodles

Indulge in the fiery flavors of Kung Pao Chicken Noodles, a perfect blend of tender chicken, crisp vegetables, and savory sauces tossed with egg noodles. This quick and easy recipe comes together in just 30 minutes, making it an ideal weeknight dinner. Enjoy the crunch of roasted peanuts and sprinkle of sesame seeds for that extra touch. Spice it up to your liking with dried chili peppers. Your taste buds are in for a treat!
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Ingredients
  

8 oz egg noodles

1 lb chicken breast, diced

3 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp hoisin sauce

2 tbsp peanut oil (or vegetable oil)

1 red bell pepper, diced

1 green bell pepper, diced

1 cup snap peas, trimmed

3 cloves garlic, minced

1-inch piece ginger, minced

½ cup roasted peanuts

8 dried red chili peppers (adjust for spice)

1 tbsp cornstarch (mixed with 2 tbsp water)

Salt and pepper to taste

Green onions, sliced for garnish

Sesame seeds for garnish

Instructions
 

Cook the Noodles: Follow the package instructions to cook the egg noodles until they are al dente. Drain and set aside, tossing a bit of oil to prevent sticking.

    Marinate the Chicken: In a bowl, combine diced chicken, 1 tbsp soy sauce, and a pinch of salt & pepper. Let it marinate for about 15 minutes.

      Prepare the Sauce: In a small bowl, mix together the remaining soy sauce, rice vinegar, hoisin sauce, and half of the peanuts (reserve the rest for topping).

        Stir-Fry the Vegetables: In a large skillet or wok, heat the peanut oil over medium-high heat. Add the dried chili peppers and cook for about 30 seconds or until they become fragrant. Add the minced garlic and ginger, sautéing for another 30 seconds until aromatic.

          Cook the Chicken: Increase the heat to high, add the marinated chicken to the pan, and stir-fry for about 5-7 minutes until the chicken is cooked through and has a nice golden color.

            Add the Vegetables: Toss in the diced red and green bell peppers alongside the snap peas. Stir-fry until the vegetables are tender-crisp, around 3-4 minutes.

              Combine Everything: Pour the sauce mixture over the chicken and vegetables. Stir in the cornstarch slurry to thicken the sauce slightly, cooking for another 2 minutes.

                Mix in the Noodles: Add the cooked egg noodles to the skillet, tossing everything together until the noodles are evenly coated with the sauce and heated through.

                  Serve: Transfer the Kung Pao Chicken Noodles to serving plates. Top with reserved peanuts, sprinkle with green onions and sesame seeds for garnish.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 4