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
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.
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.
Ginger is one of the most well-known of all of the Asian flavoring agents. Its bright, clean, slightly sweet, slightly hot flavor is found in everything from savory stir-fries like this one to desserts to beverages.