This is awesome! I made it tonight and although I made so many mistakes (read on) it was fabulous! Even my 2 year old polished off two toddler servings!
I seasoned chicken strips in soy sauce and sesame oil, cut them up, then poached it in chicken broth. Then I removed the meat and set it aside.
I used the broth to make the peanut sauce. We have a great ginger and garlic chilli sauce that we can get here in Singapore so I added that and it gave a real nice flavor to the sauce (but we do like our food spicy as possible). If you want a similar effect, I believe US folks can get a Vietnamese Siracha Chilli sauce from most Asian markets/grocery stores...
But I ended up making the sauce too runny because I used too much chicken broth... and the sauce ended up too salty because the chilli sauce is salty and I also threw in some fish sauce which my husband loves... so I had to save it somehow... So I ended up watering it with water, then thickened it with cornstarch and let the sauce simmer a bit and it actually worked out alright!
O yes, last note: I used a silky egg noodle (sometimes called Shanghai noodle) which has a little bite but is also super silky and complements the robust sauce nicely.
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This is awesome! I made it tonight and although I made so many mistakes (read on) it was...