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Kung Pao Chicken, known as "Gong Bao Ji Ding" in Mandarin, traces its roots back to the late Qing Dynasty in China. The dish is named after Ding Baozhen, a governor of Sichuan province, who was known as "Kung Pao" (or "palace guardian"). Originally, the dish was prepared with diced chicken, peanuts, and chili peppers, stir-fried in a hot wok. The unique combination of flavors and textures quickly turned it into a beloved staple in Chinese cuisine.

Kung Pao Chicken Noodles

Savor the bold flavors of homemade Kung Pao Chicken Noodles! This quick and easy recipe combines tender chicken thighs, vibrant bell peppers, and crunchy peanuts, all tossed with egg noodles in a spicy hoisin sauce. Perfect for a weeknight dinner, it comes together in just 40 minutes. Add your preferred level of heat with chili paste and enjoy a delicious, comforting dish that's sure to impress family and friends. Get ready for a tasty twist on classic Chinese cuisine!
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Ingredients
  

8 oz. egg noodles

1 lb. boneless, skinless chicken thighs, diced

2 tablespoons soy sauce

1 tablespoon Shaoxing rice wine (or dry sherry)

1 tablespoon cornstarch

3 tablespoons vegetable oil (divided)

1 red bell pepper, chopped

1 green bell pepper, chopped

2 green onions, chopped (whites and greens separated)

2 cloves garlic, minced

1-inch piece fresh ginger, minced

1/4 cup peanuts (unsalted)

2 tablespoons hoisin sauce

1 tablespoon chili paste (adjust to taste)

1 tablespoon sugar

1/4 cup chicken broth

Salt and pepper to taste

Sesame seeds for garnish (optional)

Instructions
 

Prepare the Noodles: Cook the egg noodles according to package instructions. Drain and set aside, tossing with a little oil to prevent sticking.

    Marinate the Chicken: In a bowl, combine the diced chicken, soy sauce, Shaoxing wine, and cornstarch. Mix well to coat the chicken evenly, and let marinate for about 15 minutes.

      Stir-Fry the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

        Cook the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the garlic, ginger, and the whites of the green onions. Stir-fry for about 1 minute until fragrant. Then, add the red and green bell peppers and stir-fry for an additional 3-4 minutes until tender-crisp.

          Combine Ingredients: Return the cooked chicken to the skillet. Add the peanuts, hoisin sauce, chili paste, sugar, and chicken broth. Stir well to combine all ingredients and cook for 2-3 minutes to heat through.

            Toss with Noodles: Add the cooked egg noodles to the skillet, tossing gently to mix everything together. Ensure the noodles are well coated with the sauce, and cook for another minute until everything is heated through.

              Season and Serve: Taste and adjust seasoning with salt, pepper, and extra chili paste if desired. Garnish with the greens of the green onions and sesame seeds if using. Serve hot and enjoy!

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4