Ingredients
2
cups uncooked fine egg noodles (3 ounces)
1
tablespoon canola or vegetable oil
1 1/4
pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1
envelope (7/8 ounce) hot and spicy kung pao chicken Oriental seasoning mix
3/4
cup water
1
tablespoon sugar
1
tablespoon soy sauce
6
medium green onions, cut into 1-inch pieces
1/2
cup dry-roasted peanuts
Crushed red pepper, if desired
Preparation
Cook and drain noodles as directed on package; keep warm.
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
Stir seasoning mix (dry), 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.
