Name: Garlic-Mushroom Chicken Thigh Stir-Fry
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Water - ⅓ cup; Brown sugar - 2 tablespoons; Vinegar - 2 tablespoons; Soy sauce - 1 ½ tablespoons; Sesame oil - 1 ½ teaspoons; Garlic paste - 1 teaspoon; Fish sauce - 1 teaspoon; Oyster sauce - 1 teaspoon; Tapioca flour - 2 teaspoons; Sesame oil - 1 tablespoon; Green bell pepper, sliced into strips - 1; Portobello mushrooms, sliced - 4 ounces; Onion, cut into wedges - 1 small; Skinless, boneless chicken thighs, cut into bite-sized pieces - 8 ounces; Garlic, sliced - 2 cloves; Minced fresh ginger - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Garlic-Mushroom Chicken Thigh Stir-Fry

1. Water - ⅓ cup

2. Brown sugar - 2 tablespoons

3. Vinegar - 2 tablespoons

4. Soy sauce - 1 ½ tablespoons

5. Sesame oil - 1 ½ teaspoons

6. Garlic paste - 1 teaspoon

7. Fish sauce - 1 teaspoon

8. Oyster sauce - 1 teaspoon

9. Tapioca flour - 2 teaspoons

10. Sesame oil - 1 tablespoon

11. Green bell pepper, sliced into strips - 1

12. Portobello mushrooms, sliced - 4 ounces

13. Onion, cut into wedges - 1 small

14. Skinless, boneless chicken thighs, cut into bite-sized pieces - 8 ounces

15. Garlic, sliced - 2 cloves

16. Minced fresh ginger - ½ teaspoon

How to cook deliciously - Garlic-Mushroom Chicken Thigh Stir-Fry

1. Stage

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. Stage

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.