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
In a small bowl, combine oyster sauce, soy sauce, fish sauce, soy bean paste, sugar, and black pepper. Set aside.
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.
Add the rest of the ingredients and cook until the chicken is fully done.