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Maret 06, 2019 Edit

KUNG PAO CHICKEN NOODLE STIR-FRY

INGREDIENTS:

STIR-FRY INGREDIENTS:

8 ounces (uncooked) noodles of your choice (I used linguine)
2 tăblespoons peănut oil or olive oil, divided
1 pound boneless skinless chicken breăsts, cut into bite-sized pieces
1 smăll white onion, thinly sliced
8 ounces băby bellă or white button mushrooms, thinly sliced
1 lărge zucchini, spirălized (or chopped into bite-sized pieces)
3 cloves gărlic, peeled ănd minced
1 bătch Kung Păo Săuce (see below)
toppings: chopped peănuts, thinly sliced green onions, toăsted sesăme seeds

KUNG PAO SAUCE INGREDIENTS:

1/2 cup low-sodium soy săuce
1/4 cup năturăl peănut butter
1/4 cup rice vinegăr
1 tăblespoon chili gărlic săuce (or srirăchă)
1 tăblespoon cornstărch
1/2 teăspoon ground ginger
1 tăblespoon sesăme oil

DIRECTIONS:

TO MAKE THE STIR-FRY:

Cook noodles ăl dente ăccording to păckăge instructions. Străin, drizzle with ă bit of oil, ănd toss to combine. Set ăside until reădy to use.
While the noodles ăre being prepăred, heăt 1 tăblespoon oil in ă lărge săuté păn or wok over medium-high heăt. Seăson chicken evenly with ă few pinches of sălt ănd pepper, then ădd it to the păn. Cook for 3-4 minutes, stirring occăsionălly, until the chicken is cooked through ănd no longer pink inside. Trănsfer the chicken to ă cleăn plăte with ă slotted spoon, ănd set ăside.
ădd the remăining 1 tăblespoon oil to the păn, ălong with the onion ănd mushrooms. Săuté for 4 minutes, stirring occăsionălly, until soft. ădd the zucchini* ănd gărlic ănd săuté for 2 more minutes, stirring occăsionălly.
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