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Long Life Kung Pao Chicken

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 people 1x
  • Category: Main
  • Method: Stir Frying
  • Cuisine: Chinese


Celebrate Chinese new year with this traditional and delicious kung pao chicken recipe! Served on crispy noodle cakes, it’s a fun and colorful meal to enjoy with friends and family!


  • 2 tablespoons peanut or vegetable oil
  • 1 pound boneless, skinless chicken breast (chopped into small bite sizes)
  • 1 small red bell pepper (seeded and chopped into small bite sizes)
  • 1 small green bell pepper (seeded and chopped into small bite sizes)
  • 2 cloves garlic (minced)
  • 4 dried red chilies (finely chopped)
  • 1/4 cup peanuts (optional)
  • 2 stalks scallions (chopped)

Chicken marinade

  • 2 teaspoon soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoon cornstarch


  • 2 tablespoons soy sauce
  • 2 tablespoons low sodium chicken stock
  • 1 tablespoon mirin
  • 1 teaspoon hot chili sauce (such as sambal oelek)

Chinese noodle cakes

  • 2 tablespoons peanut or vegetable oil
  • 2 cups cooked angel hair pasta or thin spaghetti


  1. Combine the ingredients for the marinade in a bowl and add the chicken pieces. Marinate for 30 minutes.
  2. Mix the ingredients for the sauce and set aside.
  3. In a large pan over medium high heat, add oil and chicken. Cook for 3-4 minutes, until chicken is almost cooked through, and transfer to a plate.
  4. Add green and red bell peppers to the pan and cook for 3 minutes, until peppers have softened. Then add garlic and red chilies, stir well, and cook for 1 minute.
  5. Return the chicken to the pan and stir well. Add sauce, peanuts and scallions and stir well. Cook for 1 minute or until the sauce has slightly thickened. Turn the heat off and transfer to a bowl.

To make the Chinese noodle cakes

  1. Divide noodles into four equal piles.
  2. Add oil to a pan over medium high heat and when the oil is hot, add noodle piles to the pan. Leave space between them so they don’t touch each other.
  3. Press down on each of them with a spatula and cook until the pasta is crispy and light brown. Flip over and do the same for the other side (about 1-2 minutes for each side).


  1. Divide the noodle cakes among four plates and top with kung pao chicken. Serve immediately.


This Long Life Kung Pao Chicken Recipe will keep refrigerated for up to 3 days.


  • Serving Size:
  • Calories: 564
  • Sugar: 6.8 g
  • Sodium: 433.2 mg
  • Fat: 28.8 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 32.4 g
  • Fiber: 3.2 g
  • Protein: 42.7 g
  • Cholesterol: 110.3 mg
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