Grammy's Kitchen · Kung Pao Chicken · Kung Pao Chicken Noodle Stir-Fry
One of 32 kung pao chicken recipes we measured
It ranks #32 of 32 for crisp vegetables among the kung pao chicken recipes we compared. 23 cooks on www.gimmesomeoven.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 28% | 20% |
| sweetener | 0% | 3% |
| thickener | 2% | 1% |
| aromatics | 37% | 34% |
| vegetables and beans | 94% | 22% |
| fat | 14% | 5% |
| acid | 13% | 4% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounces (uncooked) noodles of your choice (I used linguine) |
| 18 g | 2 tablespoons peanut oil or olive oil (divided) |
| 454 g | 1 pound boneless skinless chicken breasts (cut into bite-sized pieces) |
| 150 g | 1 small white onion (thinly sliced) |
| 227 g | 8 ounces baby bella or white button mushrooms (thinly sliced) |
| 200 g | 1 large zucchini (spiralized (or chopped into bite-sized pieces)) |
| 9 g | 3 cloves garlic (peeled and minced) |
| 1 batch Kung Pao Sauce (see below) | |
| toppings: chopped peanuts (thinly sliced green onions, toasted sesame seeds) | |
| 128 g | 1/2 cup low-sodium soy sauce |
| 64 g | 1/4 cup natural peanut butter |
| 60 g | 1/4 cup rice vinegar |
| 8 g | 1 tablespoon chili garlic sauce (or sriracha) |
| 8 g | 1 tablespoon cornstarch |
| 1 g | 1/2 teaspoon ground ginger |
| 14 g | 1 tablespoon sesame oil |
Method: 6 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this tonight. I had some really good tahini on hand and used that instead of peanut butter. It was fantastic - even my picky son loved it and has requested it again. Heck! My 78-year-old mother had a little, which was a win in my book. I can always t” — a cook, 5.0★
“This was delicious, and versatile when it comes to veggies. I left out the chili sauce and used fresh grated ginger. The thick sauce coated the broad noodles perfectly. Next time I won't salt the chicken or pasta, since the soy sauce adds enough flavour. And I” — a cook, 5.0★