Sautéed Noodles with Fiery Kung Pao Chicken

Noodles with Kung Pao Chicken

Preparation Time: 10 minutes Cooking Time: 15 minutes Total Duration: 25 minutes Yield: 4

Delicious kung pao chicken featuring chilies and sichuan peppercorns served alongside noodles

ingredients

• 12 ounces of egg noodles
• 1 tablespoon of oil
• 1 pound of chicken breast, diced into small pieces
• 10 dried red chilies
• 4 green onions, chopped and divided (whites and greens)
• 1 teaspoon sichuan peppercorns, toasted and ground (optional)
• 1 tablespoon garlic, minced or grated
• 1 tablespoon ginger, minced or grated
• 1/4 cup chicken broth (or water)
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon chinkiang (Chinese black vinegar) (or balsamic vinegar)
• 1 teaspoon brown sugar
• 2 teaspoons cornstarch
• 1/4 cup roasted peanuts, roughly chopped
• 1 teaspoon toasted sesame oil

directions

1. Prepare the egg noodles according to the instructions on the package.
2. In a wok/skillet/pan, heat the oil over medium-high heat, then add the chicken and cook until lightly golden, approximately 8 minutes.
3. Include the chilies and the whites of the green onions and sauté for a minute.
4. Mix in the sichuan peppercorns, garlic, ginger, broth, soy sauces, vinegar, sugar, and cornstarch, then cook for 2 minutes.
5. Incorporate the noodles, stir thoroughly, and cook for an additional 2 minutes.
6. Remove from heat, add the greens of the green onions, peanuts, and sesame oil, then serve and enjoy!

Note: You may substitute 3 tablespoons of soy sauce for the combination of light and dark soy sauces.