Description
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.
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
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.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 2