Browsing Tag:

stir fry

Chicken Recipes/ Dinner Recipes

Kung Pao Chicken Noodle Stir-Fry

This Kung Pao Chicken Noodle Stir-Fry is made with chicken, vegetables and a homemade delicious kung pao peanut sauce. The recipe is quick and easy to make, totally easy to customize with your favorite noodles, veggies and protein. An amazing, restaurant quality dish made from home in just 30 minutes!

Kung Pao Chicken Noodle Stir-Fry

Asian cuisine flavors, specifically Oriental cuisine like Chinese, Japanese, Korean and Thai, are simply out of this world amazing. It is astounding the kind of flavor profile you can create with just a few choice ingredients and in one bowl of piping hot, spicy noodle bowl.

Stir fries are so easy. You can make them with almost anything you have lying around in the fridge or freezer. I resort to stir-fried chicken or meat recipes most often on Friday nights, when I seem to have missed yet another grocery run. So a quick 30-minute one-bowl meal that is delicious and gets everyone excited is what I go for.

Seriously, this quick and easy recipe is pretty much everything I love in a good stir-fry. It’s the perfect clean-out-the-fridge kind of meal, easy to customize whatever veggies or proteins (shrimp, beef, pork, or tofu would be other delicious options) you might have on hand. It can be made with whatever kind of noodles (pasta, rice noodles, udon, etc.) and/or veggie noodles (zucchini, sweet potato, etc.) you prefer. It’s tossed with the most delicious zesty kung pao peanut sauce, that you can make as spicy or as mild as you’d like.

As with any good stir-fry, the star of this recipe that ties everything together — and will undoubtedly have you going back for seconds — is this delicious sauce.

Kung Pao Chicken Noodle Stir-Fry

I went with a traditional kung pao-ish base for this one, made with an extra heaping spoonful of peanut butter to give it that irresistible balance of sweet and savory with a bit of a kick. And good grief, it was delicious. That said, feel free to tinker around with the ingredients and customize them to taste. If you’d like more heat, you can always stir in some extra chili garlic sauce (or go the traditional route and add in some dried red chiles). If you like yours more mild, you can omit the spicy ingredients entirely. And of course, always season to taste with salt and pepper.

Just whisk together your sauce. Then sauté the chicken, followed by the veggies, while your noodles are busy cooking. And then once everything is ready to go, give it a good toss together in the skillet until everything is coated evenly and the sauce thickens.

Kung Pao Chicken Noodle Stir-Fry

This Kung Pao Chicken Noodle Stir-Fry is made with chicken, vegetables and a homemade delicious kung pao peanut sauce. The recipe is quick and easy to make, totally easy to customize with your favorite noodles, veggies and protein. An amazing, restaurant quality dish made from home in just 30 minutes!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 8 ounces noodles of your choice I used linguine
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons peanut oil or olive oil divided
  • 8 ounces baby bella or white button mushrooms thinly sliced
  • 1 small white onion thinly sliced
  • 3 cloves garlic peeled and minced
  • 1 large zucchini spiralized (or chopped into bite-sized pieces)
  • toppings: chopped peanuts thinly sliced green onions, toasted sesame seeds

Kung-Pao Sauce Ingredients:

  • ¼ cup natural peanut butter
  • ¼ cup rice vinegar
  • 1 tablespoon sesame oil
  • ½ cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon chili garlic sauce or sriracha
  • ½ teaspoon ground ginger

Instructions
 

To Make The Stir-Fry:

  • 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 3-4 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 1 tablespoon 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 serve immediately, garnished with your desired toppings.

To Make The Kung Pao Sauce:

  • 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.
Dinner Recipes/ Healthy Recipes

Easy 15 Minute Chicken Stir Fry

If you’re lookìng for easy and quìck weeknìght dìnner ìdeas, thìs Chìcken Stìr-Fry dìnners are the way to go. Only takes 15 mìnutes to make. You get your proteìn and your veggìes ìn one skìllet. Perfectly healthy and fresh,tasty dìnner for the whole famìly.

Easy 15 Minute Chicken Stir Fry

For this quick and easy recipe, you’ll need cubed chicken breasts, Yakisoba noodles, your favorite stir-fry vegetables and a quick homemade stir-fry sauce, which uses soy sauce, vegetable stock, honey, brown sugar, ground ginger, garlic and cornstarch. But you can freely adjust the sauce and chicken stir-fry ingredients as you want or whatever ingredients you have in your fridge.

How To Make Chicken Stir Fry

This recipe is the true definition of a quick and easy recipe. First, You’ll need to heat a skillet or cast iron pan over high heat and add a little oil. Use a Cast Iron pan so that the juices and food can caramelize at the bottom of the pan for the best flavor.

Throw the chicken in the pan and season with salt and pepper. Cook using medium heat until cooked through. Next, saute the veggies in a little more oil until they’re crisp-tender. While the veggies cook, run the noodles under hot water to separate them, and whisk together the homemade stir-fry sauce. Once the veggies are tender, add the chicken back to the pan along with the noodles and stir-fry sauce. Toss everything together to coat evenly in the sauce and cook until heated through. So easy!

Easy 15 Minute Chicken Stir Fry

If you're lookìng for easy and quìck weeknìght dìnner ìdeas, thìs Chìcken Stìr-Fry dìnners are the way to go. Only takes 15 mìnutes to make. You get your proteìn and your veggìes ìn one skìllet. Perfectly healthy and fresh,tasty dìnner for the whole famìly.

Ingredients
  

  • 2 Chìcken Breasts cubed ìn 1" pìeces
  • 1 Package Yakìsoba Noodles
  • 1 Cup Crìmìnì Mushrooms
  • 3 Tablespoons Oìl canola or peanut
  • 1 Bundle Broccolìnì florets stalks removed or broccolì florets
  • 1 Cup Chopped Red Bell Peppers
  • 1 Cup Matchstìck Carrots
  • 2 Green Onìons mìnced for garnìsh
  • 2 Baby Bok Choy end removed and quartered lengthwìse
  • 1 Tablespoon Sesame Seeds for garnìsh
  • Salt and Pepper to taste

For The Sauce

  • ¼ Cup Vegetable or Chìcken Stock
  • ½ Cup Low Sodìum Soy Sauce or Tamarì
  • 1 Tablespoon Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Honey
  • 1 Teaspoon Mìnced Garlìc about 1 clove
  • ¼ Teaspoon Ground Gìnger

Instructions
 

  • Heat a season cast ìron skìllet over hìgh heat. We prefer cast ìron for the great flavor ìt lends to meals unlìke nonstìck whìch doesn't allow the juìces to caramelìze at the bottom of the pan.
  • Add 1 Tablespoon of the oìl and heat untìl shìmmerìng.
  • Add the chìcken and season wìth a pìnch of salt and pepper.
  • Turn the heat down to medìum and cook, stìrrìng occasìonally untìl the chìcken ìs cooked through, about 4 mìnutes.
  • Remove the chìcken to a plate.
  • Add the remaìnìng oìl to the pan and add the broccolìnì, carrots and peppers.
  • Cook, stìrrìng occasìonally for 2 mìnutes.
  • Add the mushrooms and bok choy and cook an addìtìonal 3 mìnutes.
  • Meanwhìle, run the precooked noodles through hot water to separate the noodles.
  • Draìn and set asìde.
  • Whìsk together the soy sauce, stock, honey, brown sugar, gìnger, garlìc and cornstarch.
  • As soon as the veggìes are tender, add the chìcken and noodles to the pan and pour ìn the sauce, toss for a mìnute or two and serve hot wìth a garnìsh of green onìons and sesame seeds.