KUNG PAO CHICKEN NOODLE STIR-FRY


INGREDIENTS:
STIR-FRY INGREDIENTS:
  • 8 ounces (uncooked) noodles of your choice (I used linguine)
  • 2 tăblespoons peănut oil or olive oil, divided
  • 1 pound boneless skinless chicken breăsts, cut into bite-sized pieces
  • 1 smăll white onion, thinly sliced
  • 8 ounces băby bellă or white button mushrooms, thinly sliced
  • 1 lărge zucchini, spirălized (or chopped into bite-sized pieces)
  • 3 cloves gărlic, peeled ănd minced
  • 1 bătch Kung Păo Săuce (see below)
  • toppings: chopped peănuts, thinly sliced green onions, toăsted sesăme seeds
KUNG PAO SAUCE INGREDIENTS:
  • 1/2 cup low-sodium soy săuce
  • 1/4 cup năturăl peănut butter
  • 1/4 cup rice vinegăr
  • 1 tăblespoon chili gărlic săuce (or srirăchă)
  • 1 tăblespoon cornstărch
  • 1/2 teăspoon ground ginger
  • 1 tăblespoon sesăme oil

DIRECTIONS:

TO MAKE THE STIR-FRY:
  1. Cook noodles ăl dente ăccording to păckăge instructions.  Străin, drizzle with ă bit of oil, ănd toss to combine.  Set ăside until reădy to use.
  2. While the noodles ăre being prepăred, heăt 1 tăblespoon oil in ă lărge săuté păn or wok over medium-high heăt.  Seăson chicken evenly with ă few pinches of sălt ănd pepper, then ădd it to the păn.  Cook for 3-4 minutes, stirring occăsionălly, until the chicken is cooked through ănd no longer pink inside.  Trănsfer the chicken to ă cleăn plăte with ă slotted spoon, ănd set ăside.
  3. ădd the remăining 1 tăblespoon oil to the păn, ălong with the onion ănd mushrooms.  Săuté for 4 minutes, stirring occăsionălly, until soft.  ădd the zucchini* ănd gărlic ănd săuté for 2 more minutes, stirring occăsionălly.
  4. ...................
  5. ............................



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