Chicken with Vegetables

Ingredients

  • 2 carrots
  • 2 teaspoon(s) cornstarch mixed with 1 tablespoon water
  • 2 tablespoon(s) vegetable oil
  • 2 tablespoon(s) oyster sauce
  • 6 ounce(s) dried chow mein noodles
  • 0.25 cup(s) plus 2 tablespoons low-sodium soy sauce
  • 2 clove(s) garlic
  • + 21 more ingredients
    • 1 pound(s) skinless, boneless chicken breast halves
    • 2 carrots
    • 2 teaspoon(s) cornstarch mixed with 1 tablespoon water
    • 1.5 teaspoon(s) minced fresh ginger
    • 2 tablespoon(s) vegetable oil
    • 2 tablespoon(s) oyster sauce
    • 6 ounce(s) dried chow mein noodles
    • 0.25 cup(s) plus 2 tablespoons low-sodium soy sauce
    • 2 scallions
    • 1.5 teaspoon(s) minced fresh ginger
    • 0.5 cup(s) frozen shelled edamame
    • 2 scallions
    • 4 canned whole baby corns
    • 0.5 cup(s) frozen shelled edamame
    • 2 clove(s) garlic
    • 4 canned whole baby corns
    • 1 pound(s) skinless, boneless chicken breast halves
    • 1 medium onion
    • 0.5 red bell pepper
    • 1 medium onion
    • 0.5 red bell pepper

In a bowl, toss the chicken with the oyster sauce and let stand for 20 minutes. In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold running water. Drain and reserve. In a large skillet, heat the oil until shimmering. Add the carrots, onion and bell pepper...

View full recipe at Food & Wine

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