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Kung Pao Chicken, known as "Gong Bao Ji Ding" in Mandarin, is a popular dish that hails from the Sichuan province of China. The dish is named after Ding Baozhen, a 19th-century governor of Sichuan, who was also known as "Kung Pao." Its roots can be traced back to the late Qing Dynasty when it was primarily enjoyed by the upper class and served at banquets. Over the years, Kung Pao Chicken has evolved from a noble dish to a staple found in Chinese restaurants worldwide.

Kung Pao Chicken Noodles

Try this flavorful Kung Pao Chicken Noodles recipe for a quick and satisfying meal! Featuring tender chicken, vibrant bell peppers, and snap peas tossed with delicious egg noodles, this dish is packed with a perfect blend of savory and spicy flavors. Finished off with roasted peanuts and aromatic herbs, it’s a delightful stir-fry that comes together in just 30 minutes. Ideal for busy weeknights, your family will love every bite!
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Ingredients
  

8 oz egg noodles or rice noodles

1 lb boneless, skinless chicken breast, diced

2 tablespoons vegetable oil

1 red bell pepper, diced

1 green bell pepper, diced

1 cup snap peas, trimmed

3 cloves garlic, minced

1-inch piece ginger, minced

½ cup roasted unsalted peanuts

3 green onions, chopped

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon Szechuan peppercorns (optional)

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

Instructions
 

Cook the Noodles: In a large pot of boiling salted water, cook the egg noodles according to package instructions until al dente. Drain and set aside.

    Prepare the Chicken: In a bowl, toss the diced chicken with a pinch of salt, pepper, and half of the soy sauce. Let it marinate for about 15 minutes.

      Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated chicken and stir-fry for about 5-7 minutes or until cooked through. Remove the chicken from the pan and set aside.

        Sauté the Vegetables: In the same skillet, add the remaining oil. Add the minced garlic, ginger, and Szechuan peppercorns (if using) and stir-fry for about 30 seconds until fragrant. Add the diced red and green bell peppers and snap peas. Stir-fry for another 3-4 minutes until the vegetables are tender yet crisp.

          Combine Ingredients: Return the cooked chicken to the skillet. Add the cooked noodles, peanuts, and the remaining soy sauce, oyster sauce, rice vinegar, hoisin sauce, and red pepper flakes. Toss everything together until well combined and heated through.

            Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve hot. Enjoy your delicious Kung Pao Chicken Noodles!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4