Ingredients
8oznoodles,of your choice, uncooked
2tbsppeanut oil,or olive oil, divided
1lbchicken breasts,boneless skinless, cut into bite sized pieces
1small white onion,thinly sliced
8ozmushrooms,baby bella or white button, thinly sliced
1large zucchini,spiralized or chopped into bite sized pieces
3clovesgarlic,peeled and minced
1Kung Pao Sauce
½cupsoy sauce,low sodium
¼cupnatural peanut butter
¼cuprice vinegar
1tbspchili garlic sauce,or sriracha
1tbspcornstarch
½tspground ginger
1tbspsesame oil
peanuts,chopped
green onions,thinly sliced
sesame seeds,toasted
Preparation
Cook noodles al dente according to package instructions. Strain, drizzle with a bit of oil, and toss to combine. Set aside until ready to use.
While the noodles are being prepared, heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Season chicken evenly with a few pinches of salt and pepper, then add it to the pan. Cook for 3 to 4 minutes, stirring occasionally until the chicken is cooked through and no longer pink inside.
Transfer the chicken to a clean plate with a slotted spoon, and set aside.
Add the remaining oil to the pan, along with the onion and mushrooms. Sauté for 4 minutes, stirring occasionally, until soft. Add the zucchini and garlic and sauté for 2 more minutes, stirring occasionally.
Stir in the Kung Pao Sauce, cooked chicken, and rice noodles, and toss until everything is evenly combined. Cook for 1 more minute until it comes to a simmer.
Remove from heat and garnish with your desired toppings. Serve immediately,
Whisk all ingredients together in a small bowl until combined. If you would like a spicier sauce, add an extra tablespoon or two of the chili garlic sauce.
