Looking for a healthy and delicious stir fry recipe that combines bold flavors with wholesome ingredients? This Easy and Healthy Kung Pao Chicken Noodle Stir Fry is the perfect dish! Whether you’re craving a satisfying dinner or meal prep for the week, this quick recipe delivers mouthwatering taste with nutritious ingredients that everyone will love.
Opt for organic brown rice udon noodles to keep this meal gluten-free and nutrient dense. You can easily add or swap in other vegetables in this stir fry such as carrots, zucchini, broccoli, or snap peas.
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Why You’ll Love This Kung Pao Chicken Noodle Stir Fry
This easy Kung Pao Chicken Noodle Stir Fry is a healthier alternative to takeout, packed with protein from lean chicken, fresh vegetables, and flavorful noodles. It’s perfect for busy weeknights when you want a quick and wholesome dinner that satisfies your cravings for Asian cuisine. Here’s why this recipe will become a staple in your kitchen:
- Quick and Easy: With simple ingredients and a fast cook time, this recipe is perfect for busy nights.
- Packed with Protein: Chicken provides a lean source of protein, essential for muscle repair and keeping you full longer.
- Full of Veggies: With bell peppers, carrots, and green onions, this dish is full of nutrients.
- Customizable: Feel free to swap in your favorite veggies or adjust the spice level to suit your taste!
- Healthy: We use coconut aminos and healthy oils to keep the dish light and flavorful.
Ingredients
Stir Fry:
- 16 oz. organic brown rice udon noodles (gluten free!)
- 2 lbs. chicken breasts or thighs (Cubed – Get FREE high quality organic protein in every order here from Butcher Box)
- 4 tbsp coconut aminos (organic)
- 2 tbsp honey (organic, raw, unfiltered)
- 1 tbsp chili paste
- 2 tbsp sesame oil
- 1 bunch green onions, diced (lighter parts only)
- 2 bell peppers (color of choice)
- 4 tsp garlic (organic, minced)
Sauce:
- 2 cup coconut aminos (organic)
- 2 tbsp peanut butter
- 4 tbsp rice vinegar
- 2 tbsp chili paste
- 1 tbsp honey (raw, unfiltered)
- 1/8 cup brown monk fruit (or sweetener of choice – can also use maple syrup or coconut sugar)
- 1/4 tsp ground ginger
- 1 tbsp sesame oil
Slurry:
- 2 tbsp water mixed wth 2 tbsp cornstarch
Get high quality organic meat from ButcherBox here. My link throws in free meat with every box!
How To Make It
- Combine the diced chicken breasts, 4 tbsp coconut aminos, 2 tbsp honey, 1 tbsp chili paste, 1 tbsp sesame oil, and 2 tsp of minced garlic from the stir fry ingredients in a large bowl. Marinate the chicken for at least 30 minutes, up to two hours.
- Make your sauce. In a large measuring cup, whisk together the sauce ingredients and set aside (coconut aminos, peanut butter, rice vinegar, chili paste, honey, monk fruit, ground ginger, and sesame oil).
- Heat up a large pot of boiling water. Add the udon noodles and allow to cook. Once cooked, drain the noodles and set aside.
- While the noodles are cooking, start the stir fry. Heat up the remaining 1 tablespoon of sesame oil in a large wok over medium heat. Add the bell peppers, green onions, and remaining 2 teaspoons of minced garlic. Sauté for one minute.
- Add in the chicken breasts and cook for about 8-10 minutes, or until chicken is fully cooked and reaches an internal temperature of 165°F.
- Add the cooked noodles to the wok and pour the sauce over top. Toss until everything is evenly coated. Let the sauce come to a gentle bubble, then reduce the heat to low.
- Add the cooked noodles to the wok and pour the sauce over top. Toss until everything is evenly coated.
- Let the sauce come to a gentle bubble, then reduce the heat to low. Push the noodles and chicken to one side of the wok. Slowly pour in the cornstarch slurry while continuously whisking it into the sauce to prevent any clumps from forming. Continue whisking until the sauce is smooth and has thickened significantly.
- Remove from the heat and garnish with the dark green parts of the remaining green onions and a sprinkle of sesame seeds.
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This Kung Pao Chicken Noodle Stir Fry is a perfect balance of flavor, nutrition, and ease. It’s quick enough to make for a weeknight dinner, yet flavorful enough to serve for a special meal. The combination of tender chicken, colorful vegetables, peanut butter, and a tangy sauce makes this dish a delicious and healthy option for any day of the week. You can marinate the chicken and chop the veggies ahead of time, and when it comes to dinner time it will take you less than 30 minutes to make.
So, if you’re looking for a healthier take on a classic stir fry, this recipe is just what you need. Give it a try, and enjoy the amazing flavors without the guilt!
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Description
My Kung Pao Chicken Noodle Stir Fry is a perfect balance of flavor, nutrition, and ease. It’s quick enough to make for a weeknight dinner, yet flavorful enough to serve for a special meal. The combination of tender chicken, colorful vegetables, peanut butter, and a tangy sauce makes this dish a delicious and healthy option for any day of the week. You can marinate the chicken and chop the veggies ahead of time, and when it comes to dinner time it will take you less than 30 minutes to make.
Ingredients
Stir Fry:
Sauce:
Slurry
Instructions
-
Combine the diced chicken breasts, 4 tbsp coconut aminos, 2 tbsp honey, 1 tbsp chili paste, 1 tbsp sesame oil, and 2 tsp of minced garlic from the stir fry ingredients in a large bowl. Marinate the chicken for at least 30 minutes, up to two hours.
-
Make your sauce. In a large measuring cup, whisk together the sauce ingredients and set aside (coconut aminos, peanut butter, rice vinegar, chili paste, honey, monk fruit, ground ginger, and sesame oil).
-
Heat up a large pot of boiling water. Add the udon noodles and allow to cook. Once cooked, drain the noodles and set aside.
-
While the noodles are cooking, start the stir fry. Heat up the remaining 1 tablespoon of sesame oil in a large wok over medium heat. Add the bell peppers, green onions, and remaining 2 teaspoons of minced garlic. Sauté for one minute.
-
Add in the chicken breasts and cook for about 8-10 minutes, or until chicken is fully cooked and reaches an internal temperature of 165°F.
-
Add the cooked noodles to the wok and pour the sauce over top. Toss until everything is evenly coated. Let the sauce come to a gentle bubble, then reduce the heat to low.
-
Add the cooked noodles to the wok and pour the sauce over top. Toss until everything is evenly coated.
-
Let the sauce come to a gentle bubble, then reduce the heat to low. Push the noodles and chicken to one side of the wok. Slowly pour in the cornstarch slurry while continuously whisking it into the sauce to prevent any clumps from forming. Continue whisking until the sauce is smooth and has thickened significantly.
-
Remove from the heat and garnish with the dark green parts of the remaining green onions and a sprinkle of sesame seeds.
Nutrition Facts
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 404kcal
- % Daily Value *
- Total Fat 8.7g14%
- Saturated Fat 1.2g6%
- Cholesterol 75mg25%
- Sodium 1649mg69%
- Total Carbohydrate 54.2g19%
- Dietary Fiber 1.9g8%
- Sugars 30g
- Protein 27g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
