Makes 8 servings
Preparation and cooking time: 30 minutes
3/4 cup oyster sauce
2 tablespoons chili garlic sauce
1/2 cup char siu sauce
2 tablespoons peanut butter
1 tablespoon soy sauce
2 tablespoons sugar
Cornstarch lurry (1/2 cup water + 1 tablespoon cornstarch)
2 tablespoons cooking oil
2 tablespoons sesame oil
1/2 cup garlic slivers
3 cups chicken thigh fillet
3 cups shitake mushrooms
1/2 cup spring onions
500 grams cooked spaghetti
1 cup greaseless peanuts
- Make sauce: Combine oyster sauce, chili garlic sauce, char siu sauce, peanut butter, soy sauce, sugar and cornstarch slurry in a saucepan. Boil until thick and then set aside.
- Heat up cooking and sesame oil. Saute garlic until fragrant. Add chicken and cook. Mix in shitake mushrooms and spring onions.
- Mix in ¾ cup of the sauce. Add cooked pasta and peanuts. Add more sauce until you’re happy with the pasta-sauce ratio.
- Garnish with spring onions and peanuts.