The classic Kung Pao Chicken made easy with this simple recipe using the Scanpan TechnIQ Wok, perfect for busy families on weeknights!
Classic noodle stir fry loaded with the deliciousness of kung pao sauce and your favorite protein. Clearly, this quick and easy recipe is a favorite weeknight meal for busy families.
Making this Kung Pao Chicken Noodle Stir Fry is a breeze with the Scanpan TechnIQ Wok. The Stratanium+ non-stick surface, wear resistance and even heat distribution ensures perfect sears for delicious cooking results. Bonus point? This wok is compatible on all cooktops including induction!
Kung Pao Chicken Noodle Stir Fry Recipe
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients
Kung Pao Sauce
- 1/2 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter (optional)
- 1 teaspoon chilli paste
- 1/4 teaspoon ground ginger
- 1 tablespoon corn flour dissolved in 3 tablespoons water
Stir-Fried Chicken
- 1 tablespoon oil
- 1 kg boneless chicken thighs or breasts, cut into strips
- Salt and pepper to taste
Noodle Stir Fry
- 2 teaspoons peanut oil
- 1 garlic clove, chopped
- 1 large red capsicum, diced
- 450 g noodles of your choice (udon, hokkien or rice noodles)
To Garnish
- Crushed peanuts
- Sesame seeds
- Chopped spring onions
Method
- To make kung pao sauce, combine together soy sauce, rice vinegar, peanut butter (if using), chilli paste, ground ginger and corn flour mixture in a small bowl. Set aside.
- Cook noodles according to packet instructions, drain and set aside.
- Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add chicken strips. Season with salt and pepper. Sauté, stirring, for 4-5 minutes or until browned and cooked through. Transfer to a plate. Set aside.
- Add peanut oil. When hot, add garlic and sauté, stirring, for a few seconds. Add bell peppers. Sauté, stirring occasionally, for 3 minutes or until tender. Add cooked chicken, kung pao sauce and noodles. Stir fry for 2 minutes.
- Garnish with crushed peanuts, sesame seeds and spring onions.
