Kung Pao Chicken Noodle Stir-Fry

 Kung Pao Chicken Noodle Stir-Fry

Ingredients:

Stir-Fry Ingredients:

    8 ounces (uncooked) noodles of your choice (I used linguine)
    2 tablespoons peanut oil or olive oil, divided
    1 pound boneless skinless chicken breasts, cut into bite-sized pieces
    1 small white onion, thinly sliced
    8 ounces baby bella or white button mushrooms, thinly sliced
    1 large zucchini, spiralized (or chopped into bite-sized pieces)
    3 cloves garlic, peeled and minced
    1 batch Kung Pao Sauce (see below)
    toppings: chopped peanuts, thinly sliced green onions, toasted sesame seeds

Kung Pao Sauce Ingredients:

    1/2 cup low-sodium soy sauce
    1/4 cup natural peanut butter
    1/4 cup rice vinegar
    1 tablespoon chili garlic sauce (or sriracha)
    1 tablespoon cornstarch
    1/2 teaspoon ground ginger
    1 tablespoon sesame oil

Directions:

To Make The Stir-Fry:


  • Cook noodles hard in line with package directions. Strain, drizzle with a touch of oil, and toss to mix. put aside till able to use.
  • whereas the noodles square measure being ready, heat one tablespoon oil in an exceedingly massive sauté pan or cooking pan over medium-high heat. Season chicken equally with a couple of pinches of salt and pepper, then add it to the pan. Cook for 3-4 minutes, stirring often, till the chicken is grilled through and not pink within. Transfer the chicken to a clean plate with a slotted spoon, and put aside.
  • Add the remaining one tablespoon oil to the pan, beside the onion and mushrooms. Sauté for four minutes, stirring often, until soft. Add the zucchini* and garlic and sauté for two additional minutes, stirring often.
  • Stir within the Kung Pao Sauce, grilled chicken and rice noodles, and toss till everything is equally combined. Cook for one additional minute till it involves a simmer.
  • take away from heat and serve like a shot, fancy together with your desired toppings.

To Make The Kung Pao Sauce:

  • Whisk all ingredients along in an exceedingly little bowl till combined. If you'd sort of a spicier sauce, add an additional tablespoon or 2 of the chili sauce.


source http://recipetocooking.blogspot.com/2019/06/kung-pao-chicken-noodle-stir-fry.html

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