Best 3 Kung Pao Noodles And Chicken Recipes
**Kung Pao Noodles and Chicken: A Flavorful and Versatile Dish for Every Occasion**
Kung Pao Noodles and Chicken is a beloved Chinese dish that tantalizes taste buds with its vibrant flavors and textures. Originating from the Sichuan province, this iconic dish features tender chicken, chewy noodles, and an array of colorful vegetables, all coated in a rich, aromatic sauce. The harmonious blend of sweet, sour, spicy, and savory elements makes it a popular choice for both casual and formal gatherings. Whether you're a seasoned home cook or new to Chinese cuisine, this versatile dish offers endless possibilities for customization, allowing you to tailor it to your preferences and dietary needs. In this article, we present two delectable variations of Kung Pao Noodles and Chicken, each offering a unique culinary experience. The first recipe showcases traditional flavors with a focus on authenticity, while the second recipe adds a modern twist with the incorporation of additional vegetables and a creamy sauce. Get ready to embark on a culinary journey as we delve into the secrets of creating this classic dish, ensuring a memorable meal that will leave your taste buds dancing.
KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
- Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
KUNG PAO NOODLES AND CHICKEN
Looking for a classic Asian dinner? Then check out this chicken and noodles recipe - ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Cook and drain noodles as directed on package; keep warm.
- Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
- Stir seasoning mix (dry), water, sugar and soy sauce into chicken. Heat to boiling. Stir in onions. Boil 30 seconds to 1 minute, stirring constantly, until sauce is thickened. Stir in noodles; toss to coat.
- Sprinkle with peanuts and red pepper.
Nutrition Facts : Calories 275, Carbohydrate 18 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1040 mg
KUNG PAO NOODLES AND CHICKEN
Make and share this Kung Pao Noodles and Chicken recipe from Food.com.
Provided by cookCol
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook and drain noodles as directed on package; keep warm.
- Heat oil in 12" nonstick skillet over medium-high heat.
- Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
- Stir in dry seasoning mix, water, sugar and soy sauce.
- Heat to boiling; boil 30 seconds to 1 min., stirring constantly until sauce has thickened.
- Stir in noodles; toss to coat.
- Before serving, sprinkle with green onions, peanuts and crushed red pepper.
- Note: To really knock up the heat level, 3/4 cup szechuan sauce can be substituted for the water, sugar and soy sauce. Taste before adding any additional crushed red pepper. I doubt that you'll need it.
Nutrition Facts : Calories 447, Fat 20.1, SaturatedFat 3.1, Cholesterol 98.2, Sodium 582.5, Carbohydrate 24.7, Fiber 3.5, Sugar 5.3, Protein 43
Tips:
- Marinate the chicken: Marinating the chicken in a mixture of soy sauce, rice wine, garlic, and ginger enhances its flavor and makes it more tender.
- Use fresh, high-quality ingredients: The freshness and quality of your ingredients will greatly impact the taste of your dish. Use fresh vegetables, meats, and spices to ensure the best results.
- Cook the noodles properly: Overcooked noodles can become mushy and unappetizing. Cook them according to the package instructions or until they are al dente (slightly firm to the bite).
- Stir-fry in a hot pan or wok: A hot pan or wok ensures that the ingredients cook evenly and quickly, preventing them from becoming soggy.
- Add the sauce at the end: Adding the sauce at the end of the cooking process helps to preserve its flavor and prevents it from becoming overcooked.
- Garnish with fresh herbs: Fresh herbs like cilantro or green onions add a pop of color and freshness to the dish.
Conclusion:
Kung Pao Noodles and Chicken is a delicious and versatile dish that can be enjoyed by people of all ages. With its combination of tender chicken, savory sauce, and chewy noodles, this dish is sure to be a hit at your next gathering. So, grab your apron and give this recipe a try - you won't be disappointed!
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