Tuesday, February 11, 2014

Charlie Chan Chicken Pasta

It's been a while since I posted about my culinary pursuits. I'm back on track with my meal-prep routine. This helps both me and the husband to eat properly by avoiding fast food chains and save moolah from buying expensive healthy meals from cafes and restos around our workplace. Anyway, since we both love CPK's Kung Pao Chicken and Yellow Cab's Charlie Chan Chicken Pasta, I took the liberty in preparing one from scratch. I'm sharing with you this quick recipe.


  • 3 Tbsps Lee Kum Kee Sesame Oil
  • 2 Tbsps Lee Kum Kee Chili Garlic Sauce. You can reduce this to your liking. Our preference is on the spicier side.
  • 1 1/4 Lee Kum Kee Char Siu Sauce
  • 5 Tbsps Lee Kum Kee Oyster Sauce
  • 4 Tbsps water
  • 1/8 cup brown sugar
  • 2 large pieces of chicken breast fillet (I used the Bounty Fresh brand)
  • 3 cloves of crushed garlic
  • 1 small onion minced
  • 3 Tbsps extra virgin olive oil
  • 1/2 cup dry roasted peanuts (unsalted)
  • 1/2 cup shiitake mushrooms (optional)
  • 1/2 kg to 3/4 kg of cooked spaghetti noodles depending on your sauce to noodle ratio preference
  1. In a small bowl, mix the sesame oil, chili garlic sauce, char siu sauce,oyster sauce, water and brown sugar. Set aside.
  2. In a medium-sized pan, saute the garlic and onion in the olive, add the chicken, shiitake mushrooms and peanuts
  3. Once the chicken is cooked, add the liquid mixture in the pan
  4. Add the noodles.
  5. Mix until noodles are properly coated with the sauce.
Serves 2-3 depending on one's appetite. Enjoy!

Recipe from Food but altered to our liking


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