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.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Stir-Fry Sauce:
Stir-Fry Mixture:


Instructions Checklist
  • 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.

Nutrition Facts

410 calories; 22 g total fat; 73 mg cholesterol; 1041 mg sodium. 29.2 g carbohydrates; 23.6 g protein; Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0