Stir-Fried Chicken Thighs with Garlic and Mushrooms

Ingredients

• Stir-Fry Sauce:
• 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 1 ½ tablespoons soy sauce
• 1 ½ teaspoons sesame oil
• 1 teaspoon garlic paste
• 1 teaspoon fish sauce
• 1 teaspoon oyster sauce
• 2 teaspoons tapioca flour
• Stir-Fry Mixture:
• 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
• ½ teaspoon minced fresh ginger

Step 1

In a bowl, whisk together the water, brown sugar, vinegar, soy sauce, sesame oil, garlic paste, fish sauce, and oyster sauce. Stir in the tapioca flour until it’s fully dissolved, then set the sauce aside.

Step 2

Heat some sesame oil in a large wok over medium-high heat. Toss in the bell pepper, mushrooms, and onion, and cook them for about 5 minutes, stirring now and then, until they start to soften. Add the chicken thighs and cook everything together until the chicken is cooked through and no longer pink inside, which should take around 5 minutes.

Step 3

Throw in the sliced garlic and stir it around for about a minute until you can really smell that garlic aroma. Pour the sauce over the chicken and veggies, then keep stirring as it simmers and thickens up a bit, about 5 minutes. Once the sauce has nicely coated everything, it’s ready to serve.