Garlic-Mushroom Chicken Thigh Stir-Fry

Name: Garlic-Mushroom Chicken Thigh Stir-Fry
Total time: 20
Yield: 2
Ingredients: ⅓ cup water; 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; 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; ½ teaspoon minced fresh ginger

Recipe by thedailygourmet from allrecipes.com

Dinner 20 Mins.

Ingredients

2 servings

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⅓ cup water
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2 tablespoons brown sugar
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2 tablespoons vinegar
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1 ½ tablespoons soy sauce
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1 ½ 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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½ teaspoon minced fresh ginger

Instructions

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.