Garlic-Mushroom Chicken Thigh Stir-Fry
Description
This quick and easy stir-fry with chicken thighs, mushrooms, and garlic is tasty and ready in 20 minutes, making it a great mid-week dinner over rice or chow mein noodles.
Ingredients
•
1/3 cup water
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2 tablespoons brown sugar
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2 tablespoons vinegar
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1 1/2 tablespoons soy sauce
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1 1/2 teaspoons sesame oil
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1 teaspoon garlic paste
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1 teaspoon fish sauce
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1 teaspoon oyster sauce
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2 teaspoons tapioca flour
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1 tablespoon sesame oil
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1 green bell pepper, sliced into strips
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4 ounces portobello mushrooms, sliced
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1 small onion, cut into wedges
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8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
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2 cloves garlic, sliced
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1/2 teaspoon minced fresh ginger
Directions
1
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.
2
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.