3 Tablespoons Vegetable Oil
2 Tablespoons Chopped Garlic
1/2 Cup Chicken, Cut into Bite-Sized pieces (more chicken if you prefer)
1/2 Medium Yellow Onion, Sliced
1/2 Cup Fresh Mushroom, Sliced
3/4 Cup Baby Ginger, Strips
Splash of rice whiskey (optional)
2 Teaspoons Dark Soy Sauce
2 Tablespoons Oyster Sauce
1 Tablespoon Golden Mountain Sauce
1/2 Cup Chicken Stock
A Pinch of Sugar
1/2 cup sliced green onions
3 Thai Chile Peppers, Sliced or 1/4 cup jalapeno peppers)
Heat the oil in a large pan or wok, and add the chicken, onion, mushrooms, and ginger. Stir-fry this for just a minute or two, then add garlic, chile, followed by whiskey and seasoning sauces.
Add soup stock and increase heat. Stir-fry until it’s cooked. Taste and adjust flavors as you like, you may want more soup stock or dark soy. It cooks quite fast, be careful not to overcook.
Add green onions and chioe peppers and stir for just a few moments, remove from heat and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes. Eat it steaming hot. Your entire home will have the wonderful aroma of ginger.