Prep 10 mins
Cook 20 mins
This dish can be as spicy as you want to make it...you control the crushed red pepper.
- 2 cups fine egg noodles
- 1 tablespoon oil
- 1 1⁄4 lbs boneless skinless chicken breasts, cut in 1-inch pieces
- 1 (3/4 ounce) envelope Asian seasoning, mix (for kung pao chicken)
- 3⁄4 cup water
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 6 medium green onions, cut in 1-inch pieces
- 1⁄2 cup dry roasted peanuts
- crushed red pepper flakes
- 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.
I am not going to give this a star rating, because I made so many changes. I used agave sweetener in place of the sugar (and far more than the 1 tablespoon called for), and spaghetti in place of the egg noodles, since that is what needed to be used up. What really mattered, though were the additions I made. I added oyster sauce, hot sauce, black pepper, garlic powder, and five spice powder, all of which I recommend. With these additions, this was a five star recipe. Before these additions, the recipe was blander than I expected. Tweak however you see fit--the recipe is worth it!
My family really liked this recipe! To me, there was some taste in the envelope of seasoning that seemed strange to me. Cilantro, maybe? Anyway, I did double the sauce and tossed it with rice noodles, topped with honey-roasted peanuts. YUM! Made for PAC, Spring 09.