1 whole chicken breast (2 halves) Chop in bite size pieces.
2 small red peppers (julienne, which means cut into thin strips)
1 small onion (julienne)
1 bunch green onion chopped
1 tablespoon garlic
1/4 cup (yes, I really mean this:) of chopped ginger
1 tablespoon oyster sauce (available at Asian markets)
2 tablespoons fish sauce (available at Asian markets)
2 tablespoons oil
Heat oil. Saute chicken until close to being cooked. Remove from heat.
If wok or pan needs more oil, add a tiny bit more. Take chicken out of the pan and put in another dish. Saute garlic and ginger for a couple of minutes until they release their aroma. Then add the peppers, onion and green onions. After a few stirs, add the fish sauce and the oyster sauce. Add salt and pepper until veggies begin to sweat. Then add the chicken back in to complete cooking. Serve with rice or Asian noodles. This dish is heavily influenced by the ginger, and has a sweet and tangy component to it.