Easy Kung Pao Chicken Noodles
10min
15min
4
1000
Chef's Note
For extra flavor with minimal effort, add a tablespoon of soy sauce and a teaspoon of honey to the bottled kung pao sauce. If you prefer less spice, look for a mild kung pao sauce or substitute with a general stir-fry sauce.
Tags
Ingredients
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 pound dried spaghetti noodles
1 cup bottled kung pao sauce
4 cups frozen mixed vegetables (broccoli, carrots, snap peas)
4 tablespoons vegetable oil
1/2 cup unsalted peanuts, chopped
4 green onions, sliced
Instructions
- 1
Bring a large pot of water to boil. Add 1 pound of dried spaghetti noodles and cook according to package directions (about 8-10 minutes). Drain and set aside.
- 2
While noodles cook, heat 4 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- 3
Add 2 pounds of chicken pieces to the hot oil and cook for 5-6 minutes, stirring occasionally until chicken is no longer pink and begins to brown.
- 4
Add 4 cups of frozen mixed vegetables to the skillet and stir-fry with the chicken for 3-4 minutes until vegetables are heated through.
- 5
Pour 1 cup of bottled kung pao sauce over the chicken and vegetables. Stir to coat everything evenly.
- 6
Add the cooked noodles to the skillet and toss everything together until well combined and heated through, about 2 minutes.
- 7
Sprinkle with 1/2 cup of chopped peanuts and sliced green onions before serving.
Nutrition Information (per serving)
1000
63g
112g
33g
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