This recipe is not for the weak! This stir-fry highlights an aromatic ginger spice, a strong garlic flavor, a little sweetness and a taste of a Cambodian dish that my mom made for us growing up. It’s totally optional, but my husband likes this stir-fry extra spicy, so we’ve added some fresh jalapeños to this dish. Here’s the recipe.

Ingredients

• 1 tablespoon canola oil, divided
• Fresh ginger root, about the size of half your palm, julienned
• 5 cloves garlic, minced
• 3 bell peppers, sliced into ¼ inch strips
• 1 sweet onion, sliced into ¼ inch strips
• 3 jalapeños, seeds removed and cut into ¼ inch slices (optional)
• 2 boneless skinless chicken breasts, sliced into ¼ inch strips
• 2 tablespoons sugar
• 2 tablespoons oyster sauce
• 2 tablespoons seasoning sauce (I prefer Maggi)

1. Heat a large wok/pot on high and pour in ½ tablespoon oil.
2. Add garlic and ginger to hot oil. Stir and fry until fragrant. Lower heat to medium high.
3. Add bell peppers, onions, and jalapeños into the wok and stir until vegetables start to soften and can be easily cut with your spatula, about 9 minutes.
4. Moving your vegetables to the sides and forming a well, pour in ½ tablespoon of oil into the center of the well. Once hot, add chicken.
5. Cook chicken until juices just start to run clear, about 4 minutes.
6. Mix the chicken with the vegetables and move to the sides creating a well again.
7. Add sugar to the center of the pan and gently stir allowing the sugar to to melt a little and get a caramel color, about 1 minute.
8. Add the oyster sauce and seasoning sauce and mix with the caramelizing sugar.
9. Stir sauce into the rest of the chicken and vegetables, mixing until well coated.
10. Serve with jasmine rice.