How to make it

  • Cut chicken into chunks.
  • In a medium-sized non-reactive bowl, combine tamari/soy, sesame oil, pepper, cornstarch, and sugar. Whisk to incorporate.
  • Add chicken to bowl and marinate on counter for 15 minutes, or covered in fridge overnight.
  • Heat wok or saute pan over medium-high heat. When hot, swirl in vegetable oil. Add chicken and stir-fry for 2-3 minutes until nearly cooked through. Reduce heat to medium and add garlic and ginger. Stir-fry until fragrant, about 1 minute.
  • Add mushrooms, oyster sauce and red pepper flakes. Bring sauce to a simmer and cook for 30 seconds See Photo. Garnish with sliced green onions.
  • I served this over steamed brown rice with pan roasted baby bok choy (recipe to follow).

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