Directions

To Prep

1. Wash the chicken thighs and pat dry with paper towels. Then chop into bite-sized pieces and mix with all the marinade ingredients and set aside to marinate for half an hour.

To Cook

1. Heat some vegetable oil in a wok over medium high heat. When the oil begins to smoke add the ginger, garlic and shiitake mushrooms and sauté until fragrant.
2. Next add the radish and carrots and continue to sauté for another 5 minutes.
3. Push the vegetables to the side of the wok and add more vegetable oil. When the oil heats up, add the chicken and brown on all sides.
4. When browned, mix the chicken with the vegetables and mix in ¾ cup of water and cover the wok with a lid.
5. Let the chicken cook covered until it is done, and the sauce has reduced by half. Season with salt to taste.
6. Make a simple corn starch slurry by mixing the corn starch with 2 tbsp water making sure there are no lumps. Then pour the slurry into the wok and mix well.
7. The slurry will thicken the sauce after a while, so keep an eye on it so that it doesn’t become too thick.
8. Stir in the spring onions and serve with cooked white rice.