Kungpao Chicken Noodle Stir Fry
Kungpao Chicken Noodle Stir Fry
Ingredients
For the Chicken Marinade
- 300 g chicken thigh, diced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
For the Kung Pao Sauce
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Stir-fry
- 4 tablespoons oil, divided
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 red chili, sliced
- 1/2 onion, diced
- 1/2 green capsicum, diced
- 1/2 red capsicum, diced
- 100 g peanuts
- 200 g cooked noodles
For Garnish
- 1 spring onion, sliced, as needed
Instructions
- 1
Dice the chicken thigh into bite-sized pieces. In a bowl, combine the diced chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix thoroughly to ensure the chicken is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
In a separate small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, 1 teaspoon cornstarch, and 1 tablespoon water until well combined and the sugar and cornstarch are dissolved. Set aside.
⏱️ 3 min
- 3
Heat 2 tablespoons of oil in a wok over high heat. Add the marinated chicken and stir-fry for 2 to 3 minutes until it is cooked through and lightly browned. Remove the cooked chicken from the wok and set it aside.
⏱️ 3 min
- 4
Add the remaining 2 tablespoons of oil to the same wok. Add the minced ginger, minced garlic, and sliced red chili. Stir-fry for a few seconds until fragrant.
⏱️ 1 min - 5
Add the diced onion, green capsicum, and red capsicum to the wok. Continue to stir-fry for 3 to 4 minutes until the vegetables are slightly softened but still retain some crispness.
⏱️ 4 min
- 6
Add the peanuts to the vegetables in the wok and stir-fry briefly for about 1 minute to warm them through.
⏱️ 1 min
- 7
Return the cooked chicken to the wok with the vegetables and peanuts.
⏱️ 1 min
- 8
Add the cooked noodles to the wok.
⏱️ 1 min
- 9
Pour the prepared Kung Pao sauce over all the ingredients.
⏱️ 1 min
- 10
Toss everything together vigorously, ensuring the noodles, chicken, and vegetables are thoroughly coated with the sauce. Continue to stir-fry for another 1 to 2 minutes until the sauce has thickened slightly and everything is heated through.
⏱️ 2 min
- 11
Transfer the Kungpao Chicken Noodle Stir Fry to a serving dish. Garnish with sliced spring onion before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kungpao Chicken Noodle Stir Fry
For the Chicken Marinade
- 300 g chicken thigh, diced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
For the Kung Pao Sauce
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Stir-fry
- 4 tablespoons oil, divided
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 red chili, sliced
- 1/2 onion, diced
- 1/2 green capsicum, diced
- 1/2 red capsicum, diced
- 100 g peanuts
- 200 g cooked noodles
For Garnish
- 1 spring onion, sliced, as needed
Instructions
- 1
Dice the chicken thigh into bite-sized pieces. In a bowl, combine the diced chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix thoroughly to ensure the chicken is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
In a separate small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, 1 teaspoon cornstarch, and 1 tablespoon water until well combined and the sugar and cornstarch are dissolved. Set aside.
⏱️ 3 min - 3
Heat 2 tablespoons of oil in a wok over high heat. Add the marinated chicken and stir-fry for 2 to 3 minutes until it is cooked through and lightly browned. Remove the cooked chicken from the wok and set it aside.
⏱️ 3 min - 4
Add the remaining 2 tablespoons of oil to the same wok. Add the minced ginger, minced garlic, and sliced red chili. Stir-fry for a few seconds until fragrant.
⏱️ 1 min - 5
Add the diced onion, green capsicum, and red capsicum to the wok. Continue to stir-fry for 3 to 4 minutes until the vegetables are slightly softened but still retain some crispness.
⏱️ 4 min - 6
Add the peanuts to the vegetables in the wok and stir-fry briefly for about 1 minute to warm them through.
⏱️ 1 min - 7
Return the cooked chicken to the wok with the vegetables and peanuts.
⏱️ 1 min - 8
Add the cooked noodles to the wok.
⏱️ 1 min - 9
Pour the prepared Kung Pao sauce over all the ingredients.
⏱️ 1 min - 10
Toss everything together vigorously, ensuring the noodles, chicken, and vegetables are thoroughly coated with the sauce. Continue to stir-fry for another 1 to 2 minutes until the sauce has thickened slightly and everything is heated through.
⏱️ 2 min - 11
Transfer the Kungpao Chicken Noodle Stir Fry to a serving dish. Garnish with sliced spring onion before serving immediately.
⏱️ 1 min