Kung Pao Chicken Noodle Stir-Fry

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  8 oz Pasta, Linguine, White, Dry
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 Yellow Onion(110g)
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  8 oz Mushrooms, Cremini
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  1 Zucchini(196g)
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  3 Garlic(9g)
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  0.5 cup Soy Sauce, Low Sodium
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  0.3 cup Peanut Butter, Smooth
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  0.3 cup Vinegar, Rice
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  1 tbsp Sriracha sauce
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  1 tbsp Cornstarch
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  0.5 tsp Ginger, Fresh Root
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  1 tbsp Sesame Oil, Toasted

Instructions

1. 1Cook 8 ounces of noodles according to package directions until al dente. Drain and set aside.
2. 2In a small bowl, whisk together the low-sodium soy sauce, natural peanut butter, rice vinegar, chili garlic sauce, cornstarch, and ground ginger until smooth and no lumps remain. Set the sauce aside.
3. 3Heat 1 tablespoon peanut oil in a large wok or skillet over medium-high heat until shimmering. Add the chicken breast pieces in a single layer and cook for 5–7 minutes, stirring occasionally, until golden brown on the edges and cooked through to 165°F. Transfer the chicken to a clean plate.
4. 4Add the remaining 1 tablespoon peanut oil to the wok over medium-high heat. Add the sliced white onion and sliced mushrooms and cook for 4 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
5. 5Add the spiralized or chopped zucchini and minced garlic and stir-fry for 2 more minutes until the zucchini is just tender and the garlic is fragrant.
6. 6Pour the sauce into the wok and stir to coat the vegetables. Return the cooked chicken and drained noodles to the wok and toss everything together over medium-high heat for 1–2 minutes until the sauce thickens, coats the noodles evenly, and reaches a gentle simmer. Drizzle with 1 tablespoon sesame oil and toss once more.
7. 7Divide the finished stir-fry evenly into 4 meal-prep containers while hot. Seal and refrigerate for up to 4 days.