0 servings
What you need
oz boneless chicken breast
tsp cornstarch

tsp kosher salt

tsp white pepper

tbsp canola oil

garlic clove

cup red bell pepper

cup bean sprouts

cup snow peas

cup baby-cut carrots

greek yogurt

cup soy sauce

tsp oyster sauce

tsp sesame oil

tsp sugar
Instructions
0 Prepare noodles according to package directions. Rinse, drain and set aside. 1 Toss the chicken pieces with the cornstarch, salt and white pepper. Cover and refrigerate for 10 minutes. 2 Heat a wok or large skillet over medium high heat. Add 1 tablespoon of the oil and swirl to coat. Add garlic and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry until it turns white. 3 Add the remaining 2 tablespoons oil. Add the red pepper and stir-fry for 1 minute. Add the bean sprouts, snow peas and carrots and stir-fry for 1 minute. Add the sauce and stir-fry until blended, about 1 minute. Add the reserve noodles and toss until coated. Transfer to a platter and serve immediately.View original recipe

