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.