Ingredients
– 225 g (8 oz) uncooked noodles (linguine or similar)
– 2 Tbsp (30 ml) vegetable oil (peanut or olive) divided
– 450 g (1 lb) boneless, skinless chicken breast cut into bite-size pieces
– 1 small white onion thinly sliced
– 225 g (8 oz) baby-bella or white button mushrooms thinly sliced
– 1 large zucchini spiralized or chopped into bite-size pieces
– 3 garlic cloves peeled and minced
– 120 ml (½ cup) low-sodium soy sauce
– 60 ml (¼ cup) natural peanut butter
– 60 ml (¼ cup) rice vinegar
– 1 Tbsp (≈15 ml) chili-garlic sauce or sriracha to taste
– 1 Tbsp (≈8 g) cornstarch
– ½ tsp (≈2 g) ground ginger
– 1 Tbsp (≈15 ml) sesame oil
– Chopped peanuts
– Thinly sliced green onions
– Toasted sesame seeds
Instructions
1-First: cook your noodles according to the package, boiling them until al dente, then drain and drizzle with a little oil to keep them from sticking. Set them aside while you tackle the chicken.
2-Next, heat 1 Tbsp of oil in a large pan or wok over medium-high heat, season your chicken pieces with salt and pepper, and cook them for 3-4 minutes until they’re fully done and golden. Pop the chicken on a plate to rest.
3-Now, add the remaining oil to the pan and toss in the onion and mushrooms, sautéing for about 4 minutes until they soften up. Stir in the zucchini and garlic for another 2 minutes to let those flavors mingle. For the fun part, pour in the kung pao sauce, bring back the chicken and noodles, and toss everything together. Let it simmer for a minute so the sauce thickens and coats every bite nicely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥜 Swap the chicken for shrimp, beef, pork, or tofu for variety.
🌶️ Adjust the amount of chili‑garlic sauce to control heat level.
❄️ Leftovers can be served cold as a refreshing pasta salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir‑Fry
- Cuisine: Chinese‑American
- Diet: High‑protein
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 375 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg