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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
- 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:
- 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.
- 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.
- 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.
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