One Pan Kung Pao Chicken with Noodles

This One Pan Kung Pao Chicken with Noodles is the perfect Asian-inspired weeknight meal that's on the table in 30 minutes or less!

Course Main Course

Cuisine Asian

Keyword kung pao chicken, kung pao chicken with noodles

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 404kcal

Author Chrissie Baker (thebusybaker.ca)

Equipment

Ingredients

For the marinade:

1 pound chicken thighs
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon white pepper
2 garlic cloves

For cooking:

1 tablespoon vegetable oil
1 tablespoon sesame oil
4 spring onions
1 inch knob ginger
4 garlic cloves
2 red bell peppers
3 sticks of celery
1 1/2 cups chicken stock
1/2 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
3 tablespoons cornstarch
1/3 cup water
1/2 cup peanuts or raw cashews
7 ounces rice noodles we prefer the wider kind

For garnish

2 tablespoons sesame seeds
1/4 cup spring onions
1/4 cup peanuts

US Customary - Metric

Instructions

Remove all the extra fat and bits from the chicken thighs. Cut them in 1 inch cubes.
In a bowl, mix all the marinade ingredients and add the chicken thighs. Set aside to marinade while you prep all the other ingredients (alternatively, you can marinade the chicken overnight).
Wash and chop your spring onions, bell peppers, and celery. Press the garlic and grate the ginger.
In a measuring cup, mix cornstarch and cold water, then add stock, the soy sauce, rice vinegar, and honey.
Roughly chop your peanuts or cashews.
While you make the sauce with chicken and veggies, cook the rice noodles by the package directions and drain.
Heat a large skillet over medium high heat, adding the vegetable oil and sesame oil.
Once the oil has heated add the chopped chicken, letting it brown over the heat. Once the internal temperature of the chicken thighs reaches 165℉ (74℃), remove them to a plate.
If needed, add 2 teaspoons of extra sesame oil.
Add the onions, garlic, and ginger and sauté until fragrant.
Add the veggies and sauté them until they start to soften a little bit.
Mix the sauce ingredients again to make sure the cornstarch is not settled at the bottom.
Add the sauce to the skillet and cook until it becomes transparent and thicker (the cornstarch is completely cooked).
Add the chicken back in along with the peanuts and mix well.
Add the cooked rice noodles and mix again.
Add chopped peanuts, sesame seeds, and sliced green onions for garnish, if you wish. Serve and enjoy!

Notes

Storage information

This Kung Pao Chicken keeps well in the fridge for about 3 days. If you want to freeze it, we suggest you freeze it before adding the noodles and you cook them right before you want to serve this dish.

Nutrition