oriental chicken pasta

i miss charlie chan chicken pasta of yellow cab! it has a sweet & spicy sauce, with strips of chicken, shiitake mushrooms and peanuts. i know a people are trying to figure out how it is made, including my kuya & my close friend mimi. i got curious about it and decided to take a shot, too. i searched the web to check out some posted recipes from those who tried to cook it, and i was overwhelmed with the several ingredients they used: lee kum kee char siu sauce, chili garlic sauce, oyster sauce, olive and sesame oil, etc. so i went to the grocery to look for these, and there was no char siu sauce which i think is the most important! good thing i checked every goods in the asian food aisle and found this:

a ready to use kung pao chicken sauce from lee kum kee. i checked the ingredients at the back of the pouch, and it has almost all the things i need!

the sleeping cook inside of me woke up, so i fired up my stove!


this recipe is good for 2-3 servings. i used:

6-7 cloves of garlic, minced (i love garlic, so i always use a lot!)
1 pc medium sized onion, chopped
1/2 lb boneless chicken breast, cut into strips
1/2 lb fresh shiitake mushrooms (caps only), cut into strips
1 pouch lee kum kee kung pao chicken sauce
3 tbsp sugar
dry roasted peanuts
3 stalks of green onion, cut into 1-inch pieces

1/2 lb spaghetti pasta, cooked al dente

saute garlic and onion in oil, add chicken. stir fry the chicken until light brown, then add the mushrooms. cook for 5-7 minutes. add the sauce, peanuts and sugar, and let it simmer for 3-5 minutes. remove from heat and add green onion. toss in the cooked pasta, and you're done!

the kung pao chicken sauce is a bit more spicy than the charlie chan's sauce, so i added some sugar so it won't be too hot. and no need to add salt and pepper.

so here is my oriental chicken pasta -

yum! yum! :)