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Kung Pao Chicken Noodle Stir Fry

Servings 4 -6

Ingredients

  • 2 large chicken breasts cut into bite size pieces, 1 pound
  • 8 oz. vermicelli or thin spaghetti

Marinade/Sauce

Stir Fry

  • sesame oil
  • 5 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 2-4 teaspoons red pepper flakes OR 8-12 dried red chilies * deseeded and cut into halves
  • 1 8 oz. can sliced water chestnuts, drained
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 2 cups snow peas, ends trimmed and cut in half
  • 5 stalks green onion, chopped
  • Salt and pepper to taste
  • 1 cup peanuts

Instructions

  • In a medium bowl, whisk together marinade/sauce ingredients. Add 1/4 cup of the marinade/sauce to a large freezer bag with chicken. Store the remaining sauce separately in the refrigerator while you marinate the chicken for 30 minutes up to overnight (the longer the better).
  • Cook pasta al dente in generously salted water. Set aside.
  • Meanwhile, in a large wok or skillet, dry roast peanuts until golden, tossing occasionally, approximately 3 minutes. Set aside.
  • Heat 1 tablespoon sesame oil in a large nonstick skillet or wok over high heat. Once hot and sizzling, add chicken (letting extra marinade drip off) and cook approximately 3-5 minutes, or until completely cooked through. Remove to a plate.
  • Turn heat down to medium and heat an additional 1 tablespoon oil. Add red pepper flakes (or chilies*), garlic and ginger and saute for 30 seconds. Add water chestnuts, celery, red bell pepper, and snow peas and saute 1 minute. Add chicken and reserved sauce to skillet and bring to a boil. Simmer until sauce thickens, approximately 30 seconds.
  • Stir in peanuts, green onions and noodles. Taste and add desired, salt, pepper, and/or red pepper flakes. You can even add sugar if you like your stir fry sweeter.

Notes

I recommend using red pepper flakes because they more evenly distribute the heat instead of having "pockets" of heat if you use the chili peppers