• 1 lb boneless skinless chicken thighs, cut into thin strips
  • 3 cloves garlic, sliced
  • 1 cup wood ear mushrooms, soaked and chopped
  • ¾ cup ginger, peeled and cut into matchsticks
  • ½ cup white onion, thinly sliced
  • ¼ cup scallions, sliced
  • 4 red birds eye chili, halved
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp Thai soy bean paste
  • 2 tsp sugar
  • Ground black pepper to taste
  • Canola oil for pan
  • Steamed jasmine rice for serving

Passo a passo

  1. In a small bowl, combine oyster sauce, soy sauce, fish sauce, soy bean paste, sugar, and black pepper. Set aside.
  2. Heat a wok on high. Coat with oil and add garlic. After a few seconds add chicken and let sit for about one minute. Stir in the wood ear mushrooms, white onion, and sauce. Stir and cook about another 2 minutes.
  3. Add the rest of the ingredients and cook until the chicken is fully done.
  4. Serve with steamed white rice.