This Easy One Pan Kung Pao Chicken Pasta is the perfect Asian-inspired weeknight meal that's on the table in 30 minutes or less!
Heat a large skillet over medium high heat, adding the vegetable oil and sesame oil.
Once the oil has heated add the chopped chicken breasts, letting them brown over the heat, adding the soy sauce and rice vinegar about half way through cooking.
Once the chicken is almost cooked through, add the sliced vegetables and let them cook until the chicken is completely cooked through (about 4-5 more minutes).
Remove the chicken and vegetables to a plate and add the chicken stock and the pasta to the skillet.
Let the pasta cook in the stock until the pasta is soft and the stock has reduced almost completely.
Whisk the cornstarch and water together in a small bowl and add it to the skillet, along with the soy sauce, honey, sesame oil, garlic and ginger.
Toss everything together well and add the chicken and vegetables to the skillet.
Serve once the chicken and vegetables have re-heated and the sauce has completely reduced.
Add chopped peanuts and sliced green onions for garnish, if you wish.