Kung Pao Sauce:

In a wok or saute pan, heat  coated lightly with oil over high heat, add garlic and ginger and saute for 1 minute, just to soften.

Add sambal and stir until well-blended. Add soy sauce to deglaze, then add sugar and rice vinegar, sesame oil and pepper.

Bring to a boil and slowly whisk in slurry to thicken.  Check for flavor and season if necessary.  Keep warm to use in recipes or cool to room temperature, store in an air-tight jar and place in the fridge.

Adapted from Kung Pao Sauce by Ming Tsai

Kung Pao Chicken & Noodles:

• 1 recipe of Kung Pao Chicken Marinade, above, 1/2 to 3/4 cup reserved for the chicken, the rest for the final dish
• 2 chicken breasts, cut in 3/4″ chunks
• 4 to 8 ounces of dry noodles, like thin spaghetti, cooked al dente and drained
• 4 tablespoons of oil, divided
• 1 onion, diced 1/4″
• 2 stalks celery, diced 1/2″
• 5 to 6 dried red chilis, optional
• 2 bell peppers, diced 1/2″
• 2 to 3 tablespoons garlic
• 1/2 cup dry roasted peanuts, roughly chopped
• 1/4 cup thinly sliced green onion, optional

Marinate chicken at least 4 hours and preferably overnight, in about 1/2 to 3/4 cup of the sauce.

In a large skillet, heat oil over medium high heat and add chicken, cooking, stirring often, until lightly golden brown and just cooked through. Remove to a plate and tent to keep warm.

Wipe skillet clean, reheat and add a little more oil. Add onions and celery and cook for two to three minutes, stirring. Add dried chilis, if using. Add bell pepper and continue to cook a few minutes more until vegetables are tender but still retain some crunch. Add garlic and stir until fragrant.

Add in the chicken and the noodles, drizzle with the remaining sauce and toss together until heated through.

Garnish with peanuts and green onions. Serve immediately.

Note: If you would prefer to not use noodles, just add as much sauce as you’d like and serve over rice.