- 2 boneless skinless chicken breasts (sliced into small strips)
- 2 tablespoons peanut oil (plus more for cooking the chicken)
- 1 (6 ounces) package chow mein noodles
- 1 ½ tablespoons garlic (minced)
- ½ cup green onion (chopped)
- 1 tablespoon ginger (minced)
- The ½ cup of soy sauce
- ¾ cup chicken broth
- 1/3 cup dark brown sugar
- 2 teaspoons garlic-chili sauce
- 4 tablespoons cornstarch
- A ½ cup of water
- ½ cup peanuts
- Heat about 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Stir fry chicken breast pieces until they are fully cooked (the internal temperature has reached 165 degrees). Remove chicken from the wok.
- Prepare noodles according to the package directions (they usually boil for 3 to 5 minutes). Heat 2 more tablespoons of peanut oil in the wok, reduce heat to medium. Add garlic, ginger, and green onion and stir fry for just a few seconds (be careful that the garlic doesn’t burn).
- Add soy sauce, chicken broth, brown sugar, and chili-garlic sauce. Combine cornstarch with a ½ cup of cold water and stir it into the sauce. Simmer the 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 the chicken and sauce over the noodles (or you can mix everything together if you want). Garnish with peanuts before serving.