Chicken Thigh Stir-Fry with Garlic and Mushrooms

Ingredients 0/16

Step 1

In a bowl, whisk together 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 or skillet over medium-high heat. Toss in the bell pepper, mushrooms, and onion, and cook them for about 5 minutes, stirring occasionally, until they start to soften.

Step 3

Add the chicken thighs to the pan and cook for another 5 minutes or so, until the chicken is cooked through and no longer pink inside. Then, throw in the sliced garlic and stir everything together, cooking until the garlic smells fragrant, which should take about a minute.

Step 4

Pour the sauce into the pan and give everything a good stir. Let it cook for about 5 minutes, stirring occasionally, until the sauce thickens up a bit and coats the chicken and veggies nicely.