Paul’s Hot Chicken Stirfry

In a cup mix together:

4 T oyster sauce
1 T kecap manis
2 T chicken stock
1 T mirin
1 tsp sambal oelek
1 tsp brown sugar
1 tsp ginger

In a pan saute roughly 3 C of chicken cut into bite size pieces.
When browned on all sides, sprinkle a little chicken stock over the top and toss.
Add mixture, toss and cover.
Check on it every couple of minutes or so. You want it to sort of carmelize but not burn.
If you do get too dry just add a little chicken stock; a little sauce is nice.

Serve with rice and peas.

Variation: brown some cashews and add at the last minute. Might need a little more stock as these will soak it up a little.

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