When I made pumpkin cheesecake and had more than half a can of pumpkin puree leftover, I came up with this recipe. I merely continued to add ingredients. Immediately noticeable flavors of berries and whipped topping are followed by tastes of pumpkin. Cold food is preferred.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 5 g |
| Sodium | 1041 mg |
| Sugars | 17 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for dinner. Perfect combination, I would not change a thing. I will make again.