Name: Kung Pao Chicken with Vermicelli Noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 6 chicken thighs (I always recommend adding whatever amount of meat you like. You can also use chicken breasts).; 1 vermicelli noodles (one package); ½ cup dice onion; 1 carrot (chopped); 4 baby bok choy heads (chopped); 3 tbsp minced garlic; 1 cup green pepper (chopped); 1 cup green onion (diced); 2 chilis (finely minced); 1 cup peanuts; 1 tsp sea salt or Himalayan salt; 1 tbsp ginger powder; 2 tbsp paprika; 2 tbsp garlic powder; 1 tbsp ground white powder; 1 tbsp coriander seed; 2 tbsp cumin; 1 tsp cayenne pepper (if you like extra spicy); 2 tsp cornstarch or almond flour; 2 tbsp sesame oil; 3 tbsp olive oil; 3 tbsp hoisin sauce; 3 tbsp low sodium soy sauce; 1 tbsp sriracha; 1 cup cold water; ¼ cup water for carrots

AuthorShaina NandCategoryNoodles

This is an authentic Kung Pao chicken that is inspired by my mom's stir fry recipe. Be prepared to pull out all those spices in your cabinet!

Yields4 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

6 chicken thighs (I always recommend adding whatever amount of meat you like. You can also use chicken breasts).

1 vermicelli noodles (one package)

½ cup dice onion

1 carrot (chopped)

4 baby bok choy heads (chopped)

3 tbsp minced garlic

1 cup green pepper (chopped)

1 cup green onion (diced)

2 chilis (finely minced)

1 cup peanuts

1 tsp sea salt or Himalayan salt

1 tbsp ginger powder

2 tbsp paprika

2 tbsp garlic powder

1 tbsp ground white powder

1 tbsp coriander seed

2 tbsp cumin

1 tsp cayenne pepper (if you like extra spicy)

2 tsp cornstarch or almond flour

2 tbsp sesame oil

3 tbsp olive oil

3 tbsp hoisin sauce

3 tbsp low sodium soy sauce

1 tbsp sriracha

1 cup cold water

¼ cup water for carrots

After chopping all your veggies and the meat up, bring a pot of water to boil and add in your vermicelli noodles. Turn the heat off right away and allow them to cook for 4-5 minutes in the water. Remove from water and rinse. Leave to the side.

In a pan, bring ¼ cup of water to a boil. Once the water starts to boil, turn the temperature down to medium heat and add the carrots in, as they take longer to cook. Once the water evaporates, add in the olive oil, onions and chilli. Saute on medium heat for 5 minutes and then add in all the spices.

Allow all the flavours to come together and saute for about 3 minutes while keeping the heat on medium. Add in the chicken and sesame oil and mix. Once they are half cooked which should only take a few minutes. Add in the sauces and mix again. Allow this all to cook together for about 3-4 minutes on medium-low heat, you want to ensure the chicken does not get dry.

While this is cooking, toast the peanuts in a pan on medium heat or you can bake them on 350 for 12 minutes until they are golden brown.

Add in the bok choy and green peppers after you have cooked the chicken for a few minutes and then stir. Add in 1 cup of colder water, the corn starch or almond flour and stir. Mix everything well and cover the pot. Ensure to cover the pot so the flavours get locked in and allow it to cook on low heat for 5-6 minutes. Taste test it. Add in more hot sauce if you want more spicy or chilli or if it’s too spicy, add in some more hoisin sauce.

Ingredients