Heat a small amount of peanut oil in a skillet over medium heat. Cook the chicken breast fillets for 10-12 minutes until completely cooked through. Set aside to cool.

While chicken cools, cook the chow mein or Chinese egg noodles according to package directions, typically 3-5 minutes in boiling water. Drain and set aside.

Heat 2 tablespoons of peanut oil in a wok over medium heat. Add the minced garlic and chopped green onions, cooking just until fragrant, about 30 seconds.

Add the minced ginger and stir for another 15 seconds.

Pour in the soy sauce, chicken broth, dark brown sugar, and sambal oelek. Stir to combine.

In a small bowl, create a slurry by mixing the cornstarch with water until smooth. Add this mixture to the wok and stir continuously.

Allow the sauce to simmer for about 2 minutes until it thickens.

Finely chop or shred the cooled chicken and add it to the sauce. Simmer everything together for an additional 5 minutes to allow the flavors to meld.

Place the cooked noodles on serving plates and generously spoon the chicken and sauce mixture over the top.

Garnish with bean sprouts or peanuts before serving for added texture and flavor.