Kung Pao Chicken and Vegetables

• 1 package Udon Noodles (9.5 Oz)
• 8 Tablespoons Kung Pao Sauce, Divided
• 1 Tablespoon Cornstarch
• 1 pound Chicken, Cut Into 1 Inch Chunks
• 2 Tablespoons Oil
• 1 whole Onion- Medium Sized
• 1 whole Zucchini Squash, Cut Into 1/2 Inch Chunks
• 1 whole Yellow Squash, Cut Into 1/2 Inch Chunks
• 8 whole Mushrooms, Sliced
• 1 cup Carrots, julienned
• 1 cup Snow Peas
• 2 cups Broccoli Florets

1. Boil water for noodles, cook according to package directions.
2. In a bowl, toss together 4 tablespoons Kung Pao sauce, cornstarch and chicken.
3. In a nonstick fry pan or wok, heat oil over high heat.
4. Add chicken mixture to pan and sear meat, about 1 minute.
5. Add vegetables and remaining 4 tablespoons of Kung Pao sauce.
6. Cook until vegetables are tender, about 10 minutes.
7. Add boiled noodles to chicken and vegetable stir-fry.
8. Serve with soy sauce.
9. Note: I used Williams-Sonomas Chinois Kung Pao Wok Sauce and Hakubaku Organic UdonWheat Noodles.

noodles, pao sauce, cornstarch, chicken, oil, zucchini, mushrooms, carrots, snow peas, broccoli florets

Taken from tastykitchen.com/recipes/main-courses/kung-pao-chicken-and-vegetables/ (may not work)