- Stir-Fry Sauce:
- 1/3 cup water
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 1 1/2 tablespoons soy sauce
- 1 1/2 teaspoons sesame oil
- 1 teaspoon garlic paste
- 1 teaspoon fish sauce
- 1 teaspoon oyster sauce
- 2 teaspoons tapioca flour
- Stir-Fry Mixture:
- 1 tablespoon sesame oil
- 1 green bell pepper, sliced into strips
- 4 ounces portobello mushrooms, sliced
- 1 small onion, cut into wedges
- 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, sliced
- 1/2 teaspoon minced fresh ginger
- Combine water, brown sugar, vinegar, soy sauce, sesame oil, garlic paste, fish sauce, and oyster sauce in a bowl. Dissolve tapioca flour in soy sauce mixture to make the sauce. Set aside.
- Heat sesame oil in a large wok. Add bell pepper, mushrooms, and onion. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add chicken and cook until chicken is no longer pink inside and juices run clear, about 5 minutes. Add sliced garlic; cook and stir until garlic is fragrant, about 1 minute. Pour in sauce. Cook and stir until sauce thickens slightly, about 5 minutes.
10/01/2019
recipepes.com
garlic-mushroom chicken thigh stir-fry, recipe
PT15M
PT1H
5
455 calories
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