Kung Pao Chicken
Easy and healthy kung pao chicken recipe with a delicious sauce that includes the flavors of soy sauce, ginger, peanut butter, and chili garlic sauce.
Ingredients
Chicken and Veggie Saute
- 8 oz linquini noodles, uncooked
- 2 tbsp olive oil or peanut oil, divided
- 1 lb chicken breast, cut into bite size pieces
- kosher salt and fresh ground pepper for chicken
- 1 medium sized white onion, chopped
- 2 medium sized zucchini, chopped
- 3 tsp minced garlic
- 8 oz baby bella or button mushrooms, chopped
- peanuts, spring onions, sesame seeds for toppings
Kung Pao Sauce
- ½ cup soy sauce
- ¼ cup smooth peanut butter
- ¼ cup rice vinegar
- 1 tbsp chili garlic sauce or sriracha
- 1 tbsp cornstarch
- 1 tbsp sesame oil
Instructions
Kung Pao Sauce
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In a medium bowl, whisk together all of the Kung Pao ingredients.
Chicken and Veggies
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Pour 1 tablespoon of olive oil into wok or saute pan over medium high heat. Sprinkle salt and pepper on chicken pieces, then add to hot pan. Cook one side of chicken for 3 minutes, then turn chicken over with a large spatula and cook, until meat is no longer pink.
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Remove chicken from pan, using a slotted spoon and place in clean bowl.
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Add 1 tablespoon of olive to hot pan, and saute chopped mushrooms and onions for about 3-4 minutes, stirring occasionally. Add in zuchhini and minced garlic, and cook for another minute.
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Add Kung Pao sauce, noodles, and chicken to pan, and stir over medium heat, until everything is combined well. Serve with peanuts, spring onions and sesame seeds as toppers. You can toast the sesame seeds if you wish, for a slightly smokey flavor. Enjoy!!
Recipe Notes
Adapted from Gimme Some Oven