Rinse all the vegetables and chicken under cold water.
2
Cut the chicken breast into roughly 2-inch pieces and season with salt and pepper.
3
Make the sauce by mixing minced garlic, ginger, soy sauce, oyster sauce, rice flour, and a small amount of black sesame seasoning — this is the secret flavor booster.
4
Prepare all the vegetables you'll be using and season them lightly with pepper.
5
Heat oil in a pan and sear the chicken pieces until lightly browned, stirring occasionally to prevent sticking, for about 3 minutes.
6
Flip the chicken and cook for another 3 minutes.
7
Add the potatoes, onion, prepared sauce, and 2 cups of water, then cover the pot.
8
Simmer over medium-high heat for about 10 minutes.
9
Soak the glass noodles until softened, then drain.
10
Add the mushrooms, carrot, green chili, and drained glass noodles, stirring continuously to combine.
11
Add the red chili and cucumber, drizzle with sesame oil, then turn off the heat.
12
Garnish with chopped green onion and sesame seeds before serving.
PrimedTableBETA
