16
Submitted by Galley Wench
"Original recipe comes from Todd Wilbur's book "Top Secret Restaurant Recipes" however I've made some minor changes to fit personal taste. For something different substitute leftover pork roast. Please note that we like spicy food so you may wish to adjust the amount sambal oelek you use."
photo by Dine Dish 
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
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ingredients
- 2 chicken breast fillets (skinless, boneless)
- 2 tablespoons peanut oil, plus more for cooking chicken
- 1 (6 ounce) package chow mein noodles or (6 ounce) package Chinese egg noodles
- 1 1⁄2 tablespoons garlic, minced
- 1⁄2 cup green onion, chopped
- 1 tablespoon ginger, minced
- 1⁄2 cup soy sauce
- 3⁄4 cup chicken broth
- 1⁄3 cup dark brown sugar
- 2 teaspoons sambal oelek (chile-garlic sauce to taste)
- 4 tablespoons cornstarch
- 1⁄2 cup water
-
Garnish
- 1⁄2 cup bean sprouts or 1/2 cup peanuts
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directions
- Saute chicken breast in a skillet in a little oil for 10 to 12 minutes.
- Allow to cool; then mince.
- Prepare the noodles following the directions on the package; typically boil for 3 to 5 minutes in 8 to 10 cups boiling water.
-
For Sauce:
- In a wok heat 2 tablespoons oil over medium heat.
- Add garlic and green onion and saute for just a few seconds; careful that the garlic doesn't burn.
- Add soy sauce, chicken broth, brown sugar and chile-garlic sauce. Combine the cornstarch with ½ cup water and stir it into the sauce. Simmer sauce for about 2 minutes or until it thickens.
- Once thick, add the chicken and simmer for an additional 5 minutes.
- Place cooked noodles onto a serving plate.
- Spoon chicken and sauce over the top of the noodles.
- Garnish with bean sprouts or peanuts before serving.
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Reviews
-
Wow, this was delicious and easy! I don't know what the original is like, but this copycat sure is good. I made just a couple of changes: I reduced the sugar by half because I couldn't imagine needing 2 TB of sugar per serving - glad I did - it tasted perfect, just the right amount of sweetness. And I served atop a bed of ramen and cabbage instead of the chow mein noodles. Yummy with peanuts sprinkled on top; additional green onion on top would've been great, too, and given it a little more visual interest. Thanks for sharing your recipe!
-
Yummy dish. For our tastes, I used just a little bit of the sugar. I also added more nuts and a whole cucumber for a half recipe (pretty sure they use cucumber at the restaurant), and it was nice to have a fair amount of vegetables in there. There is a lot of sauce, so you could definitely use less soy (I used reduced sodium) and broth, especially if you aren't used to the salt. This takes a bit of time to prepare, but it is a very good dish. Might not be served this way at the restaurant, but lime wedges would probably be a great accompaniment to this.
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This was such a great dish! DH and I enjoyed it a lot. To the point where I wished I had made more - I only made enough for the both of us - no leftovers. Next time, I will cut back on the sambal just a bit. Even after we were done eating, and I was doing dishes, I kept exclaiming - Man, that was good! LOL Thank you Galley Wench for this recipe.
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Use ground chicken. It's available at some specialty stores. I know Sprouts carries fresh ground chicken. That's what they use at the restaurant ( used to work there) you poach it in boiling water with lots of white pepper added. It cooks very quick. I use a potato masher to breaks it up and pull it out using a large handled strainer.
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These were pretty good. I used Ramen noodles and cabbage also. I just threw the noodles and cabbage into the sauce until the noodles were done and the cabbage was wilted then I served it over crushed up chow mien noodles and topped it with peanuts. Next time I think I will use spaghetti as the Ramen noodles got kind of mushy.
see 10 more reviews
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Tweaks
-
Hey guys. Use a meat grinder or food processor with your raw chicken first. Chang's does it this way, and you'll like the end result.
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Wow, this was delicious and easy! I don't know what the original is like, but this copycat sure is good. I made just a couple of changes: I reduced the sugar by half because I couldn't imagine needing 2 TB of sugar per serving - glad I did - it tasted perfect, just the right amount of sweetness. And I served atop a bed of ramen and cabbage instead of the chow mein noodles. Yummy with peanuts sprinkled on top; additional green onion on top would've been great, too, and given it a little more visual interest. Thanks for sharing your recipe!
RECIPE SUBMITTED BY
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
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