Kung Pao Chicken Noodle Stir-Fry

Kung Pao Chicken Noodle Stir-Fry

8 ounces baby bella or white button mushrooms, thinly sliced
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons peanut oil or olive oil, divided
1 small white onion, thinly sliced
8 ounces (uncooked) noodles of your choice (I used linguine)

  • First step is Cook noodles al dente according to package instructions. Strain, drizzle with a bit of oil, and toss to combine. Set aside until ready to use.
  • And then, While the noodles are being prepared, heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Season chicken evenly with a few pinches of salt and pepper, then add it to the pan. Cook for 3-4 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Transfer the chicken to a clean plate with a slotted spoon, and set aside.
  • And then, visit for full instruction : https://www.gimmesomeoven.com/kung-pao-chicken-noodle-stir-fry/

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