Required cooking skill level
- 1/4 kilo sliced chicken breast fillet
- 1 tbsp. soy sauce
- 1 tbsp. sugar
- 2 tbsps. UFC Sweet Chili Sauce
- 2 tbsps. oyster sauce
- 1/4 cup sliced shiitake mushrooms
- 3 tbsps. UFC canned sliced mushrooms
- 1 tbsp. peanut butter
- 1 tbsp. minced onion
- 1 tbsp. sesame oil
- 1/4 cup chicken stock
- Onion leeks
- 2 tbsps. soy sauce
- 3 cups cooked spaghetti noodles
- 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.
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