Ginger Chicken

2-inch section fresh ginger
1 lb boneless skinless chicken thighs
1 tsp oyster sauce
2 Tbsp fish sauce
2 garlic cloves, minced
1/4 small onion, finely diced
1/2 Tbsp Caramel Sauce
1 Tbsp vegetable oil
1/2 cup water
1/4 tsp ground black pepper
1 green onion, finely chopped

Directions

Peel the ginger.  Cut ginger into thin slices and then into strips.

Cut chicken thighs into bite-sized pieces.

In a medium bowl combine chicken with oyster sauce, fish sauce, half of the minced garlic, half of the minced onions, caramel sauce and 1/4 of ginger strips.  Marinate in the refrigerator for 15-20 minutes.

Heat wok over Medium-High heat and when hot add vegetable oil.   Add the remaining onions and garlic and stir fry for 15 seconds.  Add the chicken to the wok and leave the marinade behind.  Spread the chicken in the wok in a single layer.  Cook on each side for 2 minutes.

Add the remaining marinade and water and combine with the chicken.   Cook on Low heat for 5 minutes, stirring occasionally.  Add the remaining ginger and toss together.  Cook for another 2 minutes.  Turn off the heat.  Add the black pepper and green onions.