Chicken and Vegetables with Oyster Sauce

This chicken and vegetables with oyster sauce is an easy-to-prepare and delicious dish, not to mention it is also healthy.  As always, since I was not sure what to cook again after work, I did not want to go to the grocery store and take-out food was not an option. So, here you go again, checked the refrigerator, freezer and cupboard and this what I came up with.

Ingredients:

• 2 lbs. Boneless and Skinless Chicken Thigh (washed and cut into serving pieces)
• 1 Zucchini (washed, cut in half lengthwise and sliced diagonally)
• 1/2 Green Bell Pepper (washed and cut into serving pieces diagonally)
• 1/2 Red Bell Pepper (washed and cut into serving pieces diagonally)
• 1 can Button Mushrooms (halved or whole)
• 1 can Baby or Young Corn
• 4 cloves Garlic (minced)
• 1 medium Onion (sliced)
• 3 tbsp. Oyster Sauce
• 2 tbsp. Cornstarch
• 1 cup Water
• 2 tbsp. Canola Oil
• Salt and Pepper to taste

Let's Cook!

1. In a pan, over medium heat, add oil.
2. When oil is hot enough, saute garlic and onion until translucent.
3. Add in chicken, season with salt and pepper, then simmer for 5 minutes.
4. Pour in oyster sauce and water. Mix well. Simmer for another 3 minutes.
5. Put in button mushrooms, baby corn and zucchini. Stir and simmer for 2 minutes.
6. Add cornstarch diluted in 4tbsp water.
7. Toss in green and red bell peppers and adjust seasonings. Mix well.
8. Remove from heat immediately to avoid overcooking of vegetables.
9. Put in a bowl and serve with steamed rice.
10. Share and enjoy!