Chicken Thigh Stir-Fry with Garlic and Mushrooms

Name: Chicken Thigh Stir-Fry with Garlic and Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese, Thai
Ingredients: 8 oz Boneless Chicken Thigh; 2 tbsp Brown Sugar; 1 tsp Fish Sauce; 0.5 tsp Fresh Ginger; 2 whole Garlic; 1 tsp Garlic Paste; 1 whole Green Bell Pepper; 1 whole Onion; 1 tsp Oyster Sauce; 4 oz Portobello Mushrooms; 1.5 tsp Sesame Oil; 1.5 tbsp Soy Sauce; 2 tsp Tapioca Flour; 2 tbsp Vinegar; 0.33 cup Water

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Thai 🇹🇭 High-Protein 💪Low-Carb Halal 🕌Comfort-Food Keto 🥩

Chicken Thigh Stir-Fry with Garlic and Mushrooms brings tender bites of chicken tossed with earthy portobellos, sweet bell pepper, and aromatic garlic-ginger in a glossy, savory-sweet sauce. Balanced notes of soy, oyster, and a hint of fish sauce give depth, while sesame adds a toasty finish. It’s perfect for a fast weeknight dinner served over steamed rice or noodles.

Prep10 mins
Cook10 mins
Serves2
DifficultyEasy

1

In a bowl, mix water, brown sugar, vinegar, soy sauce, sesame oil, garlic paste, fish sauce, and oyster sauce. Stir in the tapioca flour until dissolved to make the sauce. Set aside.
2

Heat sesame oil in a large wok. Add the bell pepper, mushrooms, and onion. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the chicken and cook until it is no longer pink inside and the juices run clear, about 5 minutes. Add the sliced garlic; cook and stir until fragrant, about 1 minute. Pour in the sauce. Cook and stir until the sauce thickens slightly, about 5 minutes.