Dad's Ginger Chicken

• 2 tsp olive oil
• 3 clove garlic, minced
• 1 lb skinless, boneless chicken breast halves, cut into bite sizes
• 1 tsp Asian fish sauce
• 3 tbsp oyster sauce
• 1 1/2 tbsp sugar
• 1/2 tsp red chile paste, or to taste
• 1 tbsp chicken bouillon
• 1/4 cup fresh ginger roots, julienned
• 3/4 cup mushrooms, sliced
• 1/2 cup water
• 1 tbsp cornstarch
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro leaves, chopped

1. Heat the oil in a wok or large skillet over medium-high heat.
2. Stir in the garlic and chicken; cook for 2 minutes.
3. Add the fish sauce, oyster sauce, sugar, chili paste, chicken bouillon and ginger.
4. Cook and stir until the chicken is no longer pink, about 3 minutes.
5. Add mushrooms to the chicken mixture.
6. Pour in the cornstarch and stir until it thickens.
7. Season with black pepper and sprinkle with cilantro leaves to garnish.
8. Serve with Jasmine rice.

olive oil, clove garlic, skinless, fish sauce, oyster sauce, sugar, red chile paste, chicken bouillon, fresh ginger roots, mushrooms, water, cornstarch, black pepper, cilantro

Taken from cookpad.com/us/recipes/336638-dads-ginger-chicken (may not work)