KOREAN BRAISED CHICKEN THIGHS WITH VEGETABLES

Korean Braised Chicken Thighs with Vegetables image

Provided by Vickie Parks

Categories Chicken

Time 1h5m

Number Of Ingredients 26

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CHICKEN AND NOODLES:
8 large 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 medium potatoes, peeled and cut into 1-inch chunks
1 medium carrot, sliced into 1/8-inch rounds
1 medium white onion, halved and then each half cut into 6 wedges
5 stalk(s) 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 small red chili peppers, chopped
1 small green chili pepper, chopped
1 cup whole white mushrooms (or button mushrooms), quartered
1 medium 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

Steps:

1. Optional step: Shred the white and light green parts of the green onion into thin "feathered" strips. Soak the strips in cold water for 10 minutes. Drain well, and set aside to use as a garnish.
2. Soak chicken pieces in water for 10 minutes, then drain; set aside.
3. Soak noodles in cold until plump, then drain and set aside.
4. Sauce: Combine soy sauce, oyster sauce, rice syrup (or honey) and brown sugar in a bowl; set aide.
5. Heat oil in a wok or large skillet. Add chicken to skillet (add more oil if needed) and cook, uncovered, for about 6 or 7 minutes, turning chicken often for even cooking.
6. Stir in garlic and ginger, and cook another minute. Stir in potato chunks, the sauce, and water. Cover wok (or skillet) with a lid, and let simmer 10 minutes over high heat.
7. Add carrot and onion, and cook another 10 minutes, uncovered.
8. Add the noodles, red chile peppers, green chile pepper, mushrooms, and zucchini. Cook uncovered, stirring frequently, over high heat, for 8 to 10 minutes or until braising liquid has thickened and noodles are translucent.
9. Remove from heat source, and stir in pepper and sesame oil. Transfer to serving platter, and garnish with the "feathered" green onion tips (if using), then sprinkle sesame seeds on top. Spoon over cooked white rice, and serve immediately.