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Sriracha Kung Pao Chicken and Green Beans with Udon Noodles

Source: Me!

1lb Chicken, Cubed
1 T Butter
Seasoned Meat Tenderizer, To Taste
Black Pepper, To Taste
1 T Minced Garlic
6 oz (Dry) Udon Noodles
1 (16 oz PKG) Steam in Bag Green Beans
Sriracha, To Taste
12 oz Kung Pao Sauce
2 T Cornstarch mixed with 2 T Water

Bring a pot of water to a boil. Cook udon noodles for about 4 minutes. Drain (see pkg directions)

Steam green beans in microwave, drain off extra liquid.

Place lid on pan and preheat over medium high heat for 5-10 minutes. Add butter to melt, then add garlic. Add chicken and season with meat tenderizer and black pepper. Put lid on and cook until the chicken is done. Remove lid. Turn up heat and evaporate all the liquid out.

Add udon noodles and cook out any remaining liquid. Let them start to brown a bit. Add green beans and cook of any remaining liquid.

Add kung pao sauce, sriracha and cornstarch/water. Mix well.

Bring to a boil and the sauce will thicken.

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