Garlic-Mushroom Chicken Thigh Stir-Fry

This stir-fry is flavorful and full of assorted vegetables. I use the Better than Bouillon® garlic paste in my sauce, but feel free to use a different brand. Serve with cooked rice or chow mein noodles.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 410 Calories

Ingredients

• 2 tablespoons brown sugar
• ⅓ cup water
• 1 tablespoon sesame oil
• 1 ½ tablespoons soy sauce
• 1 ½ teaspoons sesame oil
• 1 small onion, cut into wedges
• 2 cloves garlic, sliced
• 2 tablespoons vinegar
• 1 teaspoon fish sauce
• ½ teaspoon minced fresh ginger
• 1 teaspoon garlic paste
• 1 teaspoon oyster sauce
• 1 green bell pepper, sliced into strips
• 4 ounces portobello mushrooms, sliced
• 2 teaspoons tapioca flour
• 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces

Recipe Instructions

Step 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.

Step 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.