Scale

Stir-Fry Ingredients:

8 ounces noodles of your choice (linguine, rice noodles, or spaghetti)

2 tablespoons peanut oil or olive oil, divided

1 pound boneless skinless chicken breasts, cut into bite-sized pieces

1 small white onion, thinly sliced

8 ounces baby bella or white button mushrooms, thinly sliced

1 large zucchini, spiralized or chopped into bite-sized pieces

3 cloves garlic, peeled and minced

1 batch Kung Pao Sauce (see below)

toppings: chopped peanuts, thinly sliced green onions, toasted sesame seeds

Kung Pao Sauce Ingredients:

½ cup low-sodium soy sauce

¼ cup natural peanut butter

¼ cup rice vinegar

1 tablespoon chili garlic sauce (or sriracha)

1 tablespoon cornstarch

½ teaspoon ground ginger

1 tablespoon sesame oil

Cook the Noodles: Prepare noodles according to package instructions until al dente. Drain, drizzle lightly with oil, and set aside.
Sear the Chicken: Heat 1 tablespoon oil in a wok or pan over medium-high heat. Season chicken with salt and pepper, then stir-fry for 3–4 minutes until cooked through. Transfer to a plate.
Cook the Vegetables: Add remaining oil, onion, and mushrooms to the pan. Stir-fry for 4 minutes, then add zucchini and garlic. Cook 2 more minutes, stirring occasionally.
Make the Sauce: In a bowl, whisk soy sauce, peanut butter, rice vinegar, chili garlic sauce, cornstarch, ginger, and sesame oil until smooth.
Combine Everything: Return chicken to the pan. Add noodles and Kung Pao sauce. Toss quickly until noodles and veggies are evenly coated and sauce simmers.
Serve and Garnish: Remove from heat. Garnish with peanuts, sesame seeds, and green onions. Serve hot.