Prep 15 mins
Cook 15 mins
Original recipe comes from Todd Wilbur's book "Top Secret Restaurant Recipes" however I've made some minor changes to fit personal taste. For something different substitute leftover pork roast. Please note that we like spicy food so you may wish to adjust the amount sambal oelek you use.
- 2 chicken breast fillets (skinless, boneless)
- 2 tablespoons peanut oil, plus more for cooking chicken
- 1 (6 ounce) package chow mein noodles or 1 (6 ounce) package Chinese egg noodles
- 1 1⁄2 tablespoons garlic, minced
- 1⁄2 cup green onion, chopped
- 1 tablespoon ginger, minced
- 1⁄2 cup soy sauce
- 3⁄4 cup chicken broth
- 1⁄3 cup dark brown sugar
- 2 teaspoons sambal oelek (chile-garlic sauce to taste)
- 4 tablespoons cornstarch
- 1⁄2 cup water
- 1⁄2 cup bean sprouts or 1⁄2 cup peanuts
- Saute chicken breast in a skillet in a little oil for 10 to 12 minutes.
- Allow to cool; then mince.
- Prepare the noodles following the directions on the package; typically boil for 3 to 5 minutes in 8 to 10 cups boiling water.
- For Sauce:.
- In a wok heat 2 tablespoons oil over medium heat.
- Add garlic and green onion and saute for just a few seconds; careful that the garlic doesn't burn.
- Add soy sauce, chicken broth, brown sugar and chile-garlic sauce. Combine the cornstarch with ½ cup water and stir it into the sauce. Simmer sauce for about 2 minutes or until it thickens.
- Once thick, add the chicken and simmer for an additional 5 minutes.
- Place cooked noodles onto a serving plate.
- Spoon chicken and sauce over the top of the noodles.
- Garnish with bean sprouts or peanuts before serving.
Wow, this was delicious and easy! I don't know what the original is like, but this copycat sure is good. I made just a couple of changes: I reduced the sugar by half because I couldn't imagine needing 2 TB of sugar per serving - glad I did - it tasted perfect, just the right amount of sweetness. And I served atop a bed of ramen and cabbage instead of the chow mein noodles. Yummy with peanuts sprinkled on top; additional green onion on top would've been great, too, and given it a little more visual interest. Thanks for sharing your recipe!
This was such a great dish! DH and I enjoyed it a lot. To the point where I wished I had made more - I only made enough for the both of us - no leftovers. Next time, I will cut back on the sambal just a bit. Even after we were done eating, and I was doing dishes, I kept exclaiming - Man, that was good! LOL Thank you Galley Wench for this recipe.
Use ground chicken. It's available at some specialty stores. I know Sprouts carries fresh ground chicken. That's what they use at the restaurant ( used to work there) you poach it in boiling water with lots of white pepper added. It cooks very quick. I use a potato masher to breaks it up and pull it out using a large handled strainer.