Weeknight Kung Pao Chicken

This quick take-out inspired recipe, Kung Pao Chicken, is perfect for busy weeknights. Just combine chicken tenders with linguini noodles, olive oil, peanuts, King Pao sauce and scallions.


12 oz.

Chicken tenders, from the deli, diced

1 lb.

Linguini noodles

2 Tbsp.

Olive oil

1/2 cup

Peanuts, unsalted

1, 16 oz. jar

Kung Pao sauce, prepared

1 bunch

Scallions, whites only, sliced


  1. Slice chicken strips into 1 inch bites, set aside.

  2. Prepare linguini according to package directions.

  3. Heat oil at medium heat in a large skillet. Brown peanuts, stirring constantly for 2 minutes, lower heat to simmer. Add entire jar of Kung Pao sauce and scallions and stir.

  4. Simmer, stirring periodically, until heated through.

  5. Pour drained noodles into the pan and stir. Remove from heat and serve.