• 1.5 cups chicken stock
  • 4 tablespoons flour (divided)
  • 3/4 cup soy sauce
  • 1/2 cup red wine
  • 2 tablespoons red chili paste (In a tube in the produce department)
  • 2 tablespoons sesame oil
  • 2 tablespoons Rice vinegar
  • 1/4 cup white sugar
  • 3 tablespoons flour
  • 3/4 teaspoon sea salt
  • 5 chicken breast (boneless skinless)
  • 5 chilies
  • 1 cup peanuts
  • 1/4 cup garlic (fresh minced)
  • 2.5 cups cabbage (sliced thinly) Your typical kung pao doesn't have cabbage. i'm not typical :)
  • 1 cup green onions (sliced thinly)
  • 16 oz spaghetti **Cook pasta 1 minute under aldente**


Kung Pao Chicken and Noodles

These were so good we were eating them cold after dinner


  1. In a medium sauce pan, whisk together the chicken stock and flour until fully dissolved.
  2. Stir in the soy sauce, red wine, red chili paste, sugar, rice vinegar and sesame oil.
  3. Bring to a boil over medium high heat, stirring continuously.
  4. Reduce the heat and simmer.
  5. In a medium Ziploc bag, mix flour and salt and add diced chicken and coat evenly.
  6. In a large skillet, heat olive oil over medium high heat until hot.
  7. Add chicken to skillet and cook until browned.
  8. Add...Chiles, cabbage and peanuts to skillet, cook for 1 minute and add garlic and scallions.
  9. As soon as garlic browns add the Kung Pao sauce stir together.
  10. **Cook pasta 1 minute under aldente**
  11. Add pasta to chicken and sauce **I used the large 3 quart pan I cooked the pasta in and added the chicken mixture, sauce and pasta my skillet wasn't large enough.
  12. Let simmer for 5-10 minutes if you can wait that long! Now the fun begins… Dig In!