2 tablespoons fish sauce

2 tablespoons dark soy sauce

2 tablespoons oyster sauce

3 tablespoons vegetable oil

1 tablespoon chopped garlic

1 whole boneless, skinless chicken breast, cut into bite-sized pieces

1 cup sliced domestic mushrooms

3 tablespoons grated ginger

Pinch of sugar

3 tablespoons chopped onion

2–3 habanero or bird's eye chilis

Jasmine rice, cooked according to package directions

3 green onions, trimmed and cut into 1-inch pieces

Cilantro

• In a small bowl combine the fish, soy, and oyster sauces; set aside.

• Heat the oil in a large wok until very hot. Add the garlic and chicken, and stir-fry just until the chicken begins to change color.

• Add the reserved sauce and cook until it begins to simmer, stirring constantly.

• Add the mushrooms, ginger, sugar, onion, and chilies; simmer until the chicken is cooked through, about 8 minutes.

• To serve, ladle the chicken over Jasmine rice and top with green onion and cilantro.

Poultry Protection

Be careful with raw poultry. It often contains bacteria that can cause food-borne illness. Keep it refrigerated at all times, even when thawing it, in a leak-proof container. Thoroughly clean all utensils and cutting boards. Sanitize them in a dishwasher or with a bleach solution. Thoroughly wash your hands with hot water and soap after handling raw poultry.