Table of Contents
- Key Takeaways
- Welcome to Betty Cooks
- Why This Simple Chicken Stir-Fry Recipe Works
- A Fast Chicken Stir-Fry Noodles Recipe for Busy Nights
- Your Go-To Easy Chicken Stir Fry Dinner
- Flavor & Texture You’ll Love
- Time-Saving Tips & Swaps (Notes & Tips)
- When to Serve & Easy Pairings
- Recipe at a Glance
Key Takeaways
- Bold, savory-sweet heat in a weeknight-friendly stir-fry that comes together fast.
- Built for flexible veggies and proteins without compromising that signature Kung Pao kick.
- Perfect for busy evenings, meal prep, or casual entertaining—no special equipment required.
Welcome to Betty Cooks
Hi, I’m Betty from Betty Cooks. If you’re hunting for a chicken stirfry easy recipe that actually tastes like takeout (but fresher), you’re in the right place. This comforting noodle bowl checks every box for speed and flavor, making it a go-to chicken stirfry easy recipe for busy nights and relaxed weekends alike.
Why This Simple Chicken Stir-Fry Recipe Works
This approachable spin keeps the classic balance—savory soy, gentle sweetness, and a tingly chili finish—without complicated steps. It’s a smart choice when you want the spirit of Kung Pao with streamlined prep, a true simple chicken stir-fry recipe that respects your time and your taste buds.
A Fast Chicken Stir-Fry Noodles Recipe for Busy Nights
Between work, errands, and everything else, dinner needs to be quick. This is the kind of fast chicken stir-fry noodles recipe that proves flavorful meals don’t need hours. It fits right into easy recipes and shines among your favorite dinner recipes when you need reliable, delicious comfort.
Your Go-To Easy Chicken Stir Fry Dinner
Think saucy noodles, tender chicken, and that signature crunch—satisfying without being heavy. It’s an easy chicken stir fry dinner that works for meal planning, too, which is why it shows up often in our recipes for dinner rotation and on hectic nights when only quick and easy recipes will do.
Flavor & Texture You’ll Love
Every bite brings contrast: bouncy noodles, juicy chicken, toasty peanuts, and pops of heat. The sauce glosses everything without turning the dish soupy, so the stir-fry stays lively. It’s a chicken stirfry easy recipe that feels balanced—comforting yet bright, and friendly to healthy recipes tweaks like extra veggies or leaner protein.
Time-Saving Tips & Swaps (Notes & Tips)
Short on time? Prep the sauce in the morning and stash chopped veggies in the fridge. Swap peanuts for cashews, use any sturdy vegetables you have on hand, and try gluten-free noodles if needed. This chicken stirfry easy recipe also plays nicely with tofu or shrimp, and it’s perfect for weeknight dinner recipes when you want something fast and feel-good.
When to Serve & Easy Pairings
Serve it on its own for a complete bowl, or add a crisp cucumber salad for contrast. A squeeze of lime perks up the sauce, while extra scallions add freshness. Leftovers reheat beautifully for lunch, making this a practical staple that earns a spot in your regular rotation of chicken stirfry easy recipe favorites.
Recipe at a Glance
- Author: Betty — Betty Cooks
- Vibe: Saucy noodles with sweet-heat balance and a satisfying crunch
- Time: About 30 minutes, start to finish
- Great For: Busy nights, meal prep, and low-fuss entertaining
- Notes & Tips: Flexible veggies, easy swaps, and make-ahead friendly
Kung Pao Chicken Noodles – Chicken Stirfry Easy Recipe
Ingredients
- 8 oz rice noodles
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 3 green onions, chopped
- 1/2 cup roasted peanuts
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup low-sodium chicken broth
- 2 tablespoons chili paste (adjust to taste)
- 1 tablespoon sesame oil
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a bowl, toss chicken with 1 tablespoon soy sauce, cornstarch, and a pinch of salt. Set aside for 10 minutes.
- In a small bowl, whisk together remaining soy sauce, hoisin sauce, rice vinegar, chicken broth, chili paste, and sesame oil to make the sauce.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove and set aside.
- In the same skillet, add garlic, ginger, bell pepper, zucchini, and green onions. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Return chicken to the skillet, pour in the sauce, and toss to coat. Add noodles and peanuts, tossing everything together until heated through.
- Serve hot, garnished with extra green onions and peanuts if desired.
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