Gluten Free Kung Pao Chicken Noodle Stir Fry

Prep Time 10 mins

Cook Time 20 mins

Rest Time 30 mins

Total Time 1 hr

Cuisine: Chinese

Courses: Main Course

Difficulty: Intermediate

Servings: 8

Calories: 500

Best Season: Suitable throughout the year

Dietary: Dairy Free, Gluten Free, Paleo, Refined Sugar Free, Soy Free

Ingredients

Stir Fry:

16 oz. brown rice udon noodles (organic, or noodles of choice. I use Lotus Foods)
2 lbs. chicken (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 (chopped, lighter parts only)
2 bell peppers (color of choice)
4 tsp garlic (organic, minced)

Sauce:

2 cups coconut aminos (organic)
2 tbsp peanut butter
4 tbsp rice vinegar
2 tbsp chili paste
1 tbsp honey (organic, 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 cornstarch
2 tbsp water

Instructions

1
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.
2
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).
3
Heat up a large pot of boiling water. Add the udon noodles and allow to cook. Once cooked, drain the noodles and set aside.
4
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.
5
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.
6
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.
7
Add the cooked noodles to the wok and pour the sauce over top. Toss until everything is evenly coated.
8
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.
9
Remove from the heat and garnish with the dark green parts of the remaining green onions and a sprinkle of sesame seeds.

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.