Description
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!
Ingredients
Scale
- 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
Sauce
- 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
Instructions
- Combine the ingredients for the marinade in a bowl and add the chicken pieces. Marinate for 30 minutes.
- Mix the ingredients for the sauce and set aside.
- 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.
- 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.
- 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
- Divide noodles into four equal piles.
- 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.
- 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).
Assembling
- Divide the noodle cakes among four plates and top with kung pao chicken. Serve immediately.
Notes
This Long Life Kung Pao Chicken Recipe will keep refrigerated for up to 3 days.
Nutrition
- 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
