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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


  1. 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.
  2. Heat up cooking and sesame oil. Saute garlic until fragrant. Add chicken and cook. Mix in shitake mushrooms and spring onions.
  3. Mix in ¾ cup of the sauce. Add cooked pasta and peanuts. Add more sauce until you’re happy with the pasta-sauce ratio.
  4. Garnish with spring onions and peanuts.

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