Kung Pao Chicken and Vegetables Recipe

Name: Kung Pao Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Udon Noodles (9.5 Oz); 8 Tablespoons Kung Pao Sauce, Divided; 1 Tablespoon Cornstarch; 1 pound Chicken, Cut Into 1 Inch Chunks; 2 Tablespoons Oil; 1 whole Onion- Medium Sized; 1 whole Zucchini Squash, Cut Into 1/2 Inch Chunks; 1 whole Yellow Squash, Cut Into 1/2 Inch Chunks; 8 whole Mushrooms, Sliced; 1 cup Carrots, julienned; 1 cup Snow Peas; 2 cups Broccoli Florets

Servings: persons

1 package Udon Noodles (9.5 Oz)
8 Tablespoons Kung Pao Sauce, Divided
1 Tablespoon Cornstarch
1 pound Chicken, Cut Into 1 Inch Chunks
2 Tablespoons Oil
1 whole Onion- Medium Sized
1 whole Zucchini Squash, Cut Into 1/2 Inch Chunks
1 whole Yellow Squash, Cut Into 1/2 Inch Chunks
8 whole Mushrooms, Sliced
1 cup Carrots, julienned
1 cup Snow Peas
2 cups Broccoli Florets

1
Boil water for noodles, cook according to package directions.
2
In a bowl, toss together 4 tablespoons Kung Pao sauce, cornstarch and chicken.
3
In a nonstick fry pan or wok, heat oil over high heat.
4
Add chicken mixture to pan and sear meat, about 1 minute.
5
Add vegetables and remaining 4 tablespoons of Kung Pao sauce.
6
Cook until vegetables are tender, about 10 minutes.
7
Add boiled noodles to chicken and vegetable stir-fry.
8
Serve with soy sauce.
9
Note: I used Williams-Sonomas Chinois Kung Pao Wok Sauce and Hakubaku Organic UdonWheat Noodles.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 package Udon Noodles (9.5 Oz), 8 Tablespoons Kung Pao Sauce, Divided, 1 Tablespoon Cornstarch, 1 pound Chicken, Cut Into 1 Inch Chunks, and more.

Yes, Kung Pao Chicken and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kung Pao Chicken and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions