KUNG PAO NOODLES AND CHICKEN

By RUBY-2

KUNG PAO NOODLES AND CHICKEN

Ingredients

• 2 CUPS UNCOOKED FINE EGG NOODLES (3 OZ)
• 1 TBSP CANOLA OIL
• 1 1/4 LB BONELESS SKINLESS CHICKEN BREAST, CUT INTO 1-IN PIECES
• 1 PKG HOT AND SPICY KUNG PAO CHICKEN ORIENTAL SEASONING MIX
• 3/4 CUP WATER
• 1 TBSP SUGAR
• 1 TBSP SOY SAUCE
• 6 MEDIUM GREEN ONIONS, CUT INTO 1 INCH PIECES
• 1/2 CUP DRY-ROASTED PEANUTS
• CRUSHED RED PEPPER, IF DESIRED

Details

Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

COOK AND DRAIN NOODLES AS DIRECTED ON PACKAGE, KEEP WARM. HEAT OIL IN 12-IN SKILLET OVER MEDIUM-HIGH HEAT. COOK CHICKEN IN OIL 4 TO 5 MINUTES, STIRRING OCCASIONALLY, UNTIL NO LONGER PINK IN CENTER. STIR SEASONING MIX, WATER, SUGAR AND SOY SAUCE INTO CHICKEN. HEAT TO BOILING. STIR IN ONIONS. BOIL 30 SECONDS TO 1 MINUTE, STIRRING CONSTANTLY, UNTIL SAUCE IS THICKENED. STIR IN NOODLES, TOSS TO COAT. SPRINKLE WITH PEANUTS AND RED PEPPER.