Thai Ginger Chicken Stir Fry Recipe

Soak the dried mushrooms in hot water for at least 15 minutes until fully hydrated. Set aside.  

Marinate the chicken chunks in 2 teaspoons soy sauce, and set aside. 

Combine all the sauce ingredients in a medium bowl: chicken stock or water, oyster sauce, cooking wine, remaining 2 teaspoons light soy sauce, dark soy sauce, sugar, and sesame oil. Stir to combine. Set aside. 

In a wok over medium heat, sauté chopped garlic and bird's eye chilies (if using) in a little oil until the garlic starts to turn brown.

Turn the heat up to High, then add the chicken. Toss until the chicken is almost cooked through.

Add the sauce, ginger, mushrooms, and the vegetables. Toss everything together until the chicken is fully cooked through. 

Turn off the heat, add the green onions and toss for a few seconds just to combine. Serve immediately.