Ingredients

• 4 oz (approx. 112g) boneless, skinless chicken breast, cut into 1/2-inch cubes
• 2 oz (approx. 56g) whole wheat spaghetti or linguine
• 1/2 red bell pepper, thinly sliced
• 1/4 cup shredded carrot
• 1 scallion, thinly sliced (white and green parts separated)
• 1 tbsp dry roasted peanuts, chopped
• 1 tbsp low-sodium soy sauce (for marinade)
• 1 tsp cornstarch (for marinade)
• 1 tsp rice wine vinegar (for sauce)
• 1 tsp brown sugar or honey (for sauce)
• 1 tsp sesame oil (for sauce)
• 1/2 tsp chili garlic sauce or sriracha (adjust to taste, for sauce)
• 1/2 inch fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp low-sodium soy sauce (for sauce)
• 1 tsp cooking oil (e.g., canola, grapeseed)

Steps

1. In a small bowl, combine chicken cubes with 1 tablespoon low-sodium soy sauce and 1 teaspoon cornstarch. Toss to coat and set aside to marinate for at least 10 minutes.
2. Cook the whole wheat spaghetti or linguine according to package directions until al dente. Drain well and set aside.
3. While pasta cooks, prepare the Kung Pao sauce: In a small bowl, whisk together 1 tablespoon low-sodium soy sauce, rice wine vinegar, brown sugar (or honey), sesame oil, and chili garlic sauce. Set aside.
4. Heat 1 teaspoon cooking oil in a non-stick skillet or wok over medium-high heat.
5. Add the marinated chicken to the hot skillet and stir-fry for 3-4 minutes, or until cooked through and lightly browned. Remove chicken from the skillet and set aside.
6. Add the white parts of the sliced scallion, grated ginger, and minced garlic to the skillet. Stir-fry for 30 seconds until fragrant.
7. Add the sliced red bell pepper and shredded carrot to the skillet. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
8. Return the cooked chicken to the skillet with the vegetables.
9. Pour the prepared Kung Pao sauce over the chicken and vegetables. Stir well to coat, allowing the sauce to thicken slightly, about 1 minute.
10. Add the drained cooked pasta to the skillet with the chicken and vegetables. Toss everything together until the pasta is evenly coated with the sauce.
11. Transfer the Kung Pao Chicken Noodles to a serving bowl.
12. Garnish with the green parts of the sliced scallion and chopped peanuts before serving immediately.