Charlie Chan Chicken Pasta

Instead of needing to spend money in order to savor a serving of Charlie Chan from Yellow Cab, follow this Charlie Chan Chicken Pasta recipe and cook it for yourself every day. You can even make more, so you can share the delight of this dish with your loved ones.

With ingredients that can be found in most stores, you can have a plate ready for consumption whenever you have the ingredients on hand. Make sure to season the sauce well so you can have a mouthwatering burst of flavor with each forkful.

Ingredients

150 g. spaghetti noodles
Water, for cooking the noodles
Salt
1 cup Premium Choice Chicken Breast Fillet, cut into strips
2 Tbsps. Silver Swan Soy Sauce
1 Tbsp. cornstarch
Cooking oil
1 Tbsp. onion, minced
1 Tbsp. garlic, minced
2 large dried shiitake mushrooms, strips
4 Tbsps. Datu Puti Oyster Sauce
1 Tbsp. sweet chili sauce
1 tsp. sriracha sauce
2 Tbsps. peanut butter
1 Tbsp. sugar
1 – 2 Tbsps. sesame oil
2-inch spring onions, chopped
2 Tbsps. peanuts

Instructions

1. In a pot with boiling, season with salt. Drop the pasta in. Leave it to cook for 9 – 10 minutes.
2. In a bowl with the Premium Choice Chicken Breast Fillet sliced into strips, season with soy sauce and cornstarch. Leave it to marinate. Set aside.
3. In a pan, heat the oil. Sauté the onions, garlic, and shiitake mushrooms. Once the aromatics become fragrant, add in the marinated chicken breasts. Make sure to stir continually as you cook the chicken until it has browned.
4. Once the chicken has browned, season with Datu puti Oyster Sauce, sweet chili sauce, sriracha, and peanut butter. Ladle in some of the pasta water. Add the sugar. Mix.
5. When the sauce has been fully incorporated with each other, add the pasta. Toss.
6. Finish with sesame oil, spring onions, and crushed peanuts.

Make sure to cook your pasta to al dente perfection in order to get the best Charlie Chan Chicken Pasta on your dining table. With each mouthful, you will smile with delight as you share a delicious homecooked meal with your loved ones.

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