Kung Pao Chicken Noodles (Print Version)

# Ingredients:

01 - 12 ounces noodles of choice.
02 - 1 pound chicken breast.
03 - 2 tablespoons low sodium tamari or soy sauce.
04 - 1 tablespoon honey.
05 - 1 tablespoon chili paste.
06 - 1 tablespoon toasted sesame oil.
07 - ½ cup diced green onion (white part).
08 - 1 tablespoon minced garlic.
09 - ½ cup low sodium tamari or soy sauce.
10 - 1 tablespoon peanut butter.
11 - 2 tablespoons rice vinegar.
12 - 2 tablespoons chili paste.
13 - 1-2 tablespoons brown sugar.
14 - ¼ teaspoon ground ginger.
15 - 1½ tablespoons toasted sesame oil.
16 - ½ teaspoon red pepper flakes.
17 - 3 tablespoons water.
18 - 1 tablespoon cornstarch.
19 - ⅓ cup crushed peanuts.
20 - ⅓ cup diced green onion (green part).

# Instructions:

01 - Cut chicken into 1-inch pieces, mix with soy sauce, honey, and chili paste. Marinate 30 minutes to 2 hours.
02 - Cook noodles according to package in salted water. Drain and set aside.
03 - Whisk together sauce ingredients except water and cornstarch.
04 - Sauté green onion and garlic in sesame oil. Add chicken and cook until 165°F internal temperature.
05 - Heat sauce, add cornstarch slurry, add noodles and chicken. Garnish with peanuts and green onions.

# Notes:

01 - Can use any type of noodles.
02 - Must use low sodium soy sauce.
03 - Can add vegetables as desired.

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