Ingredients:

1. 1/4 kilo sliced chicken breast fillet
2. 1 tbsp. soy sauce
3. 1 tbsp. sugar
4. 2 tbsps. UFC Sweet Chili Sauce
5. 2 tbsps. oyster sauce
6. 1/4 cup sliced shiitake mushrooms
7. 3 tbsps. UFC canned sliced mushrooms
8. 1 tbsp. peanut butter
9. 1 tbsp. minced onion
10. 1 tbsp. sesame oil
11. 1/4 cup chicken stock
12. Onion leeks
13. 2 tbsps. soy sauce
14. 3 cups cooked spaghetti noodles

Garnish:

1. Wansuy

Procedure:

• Heat up oil in a pan.
• Season the chicken with soy sauce and let sit foe a few minutes.
• In a small bowl, combine UFC Sweet Chili Sauce, oyster sauce, peanut butter and sesame oil. Mix well.
• Heat up oil in a pan and sauté the mushrooms. Add garlic.
• Add the sauce mixture in the pan. Stir.
• Pour chicken stock and continue stirring.
• Toss the noodles into the chicken and the sauce. Make sure all the strands are coated with sauce.
• Add onion leeks and soy sauce and toss some more.
• Remove from pan and transfer to a serving plate.
• Garnish with fresh wansuy.