korean braised chicken thighs with vegetables

Ingredients For korean braised chicken thighs with vegetables

• CHICKEN AND NOODLES:
• 8 lg

  boneless chicken thighs (you can use breasts, but thighs impart a better flavor)
• 3.5 oz

  starch noodles (korean vermicelli noodles)
• SAUCE
• 1/4 cup

  low-sodium soy sauce
• 1/4 cup

  oyster sauce
• 1/4 cup

  rice syrup (or honey)
• 1 Tbsp

  dark brown sugar
• VEGETABLES:
• 1 to 2 Tbsp

  vegetable oil
• 2

  dried red peppers, cut into 1/2-inch strips
• 3 clove

  fresh garlic, minced
• 1 tsp

  ground ginger
• 3 md

  potatoes, peeled and cut into 1-inch chunks
• 1 md

  carrot, sliced into 1/8-inch rounds
• 1 md

  white onion, halved and then each half cut into 6 wedges
• 5 stalk

  green onion (dark green parts only), cut into 2-inch strips (note: white and light green tips can be used for garnish, see step #1)
• 2 sm

  red chili peppers, chopped
• 1 sm

  green chili pepper, chopped
• 1 cup

  whole white mushrooms (or button mushrooms), quartered
• 1 md

  zucchini, quartered and then each quarter cut into 1-inch strips (not peeled)
• 1 tsp

  black pepper
• 1 Tbsp

  sesame oil, for garnish
• 1 to 2 tsp

  sesame oil
• TO SERVE
• 4 servings

  cooked white rice