Charlie Chan-Style Pasta Recipe

Make Kung Pao sauce: In a saucepan, whisk together chicken stock, cornstarch, soy sauce, vinegar, chili garlic sauce, brown sugar, and sesame oil. Place over medium heat and bring to a boil. Lower heat and simmer until the sauce thickens, stirring. Set aside.

In a wok over medium heat, heat enough oil to cover the bottom. Lightly season chicken breasts with salt and ground pepper. Add to the hot wok and cook until cooked through. Cook in batches as needed. Set aside. 

Add peanuts and stir fry until heated through and toasted again. Return chicken to the wok and add half the kung pao sauce and siling labuyo. 

Add cooked spaghetti noodles and toss to coat. If needed, add a little chicken broth or even water to thin down the sauce enough to coat. Serve once heated through.