- 1 Mix 2 tablespoons of the Ginger Paste, oyster sauce, Garlic Paste, soy sauce, and brown sugar in a small bowl. Set aside.
- 2 Heat oil in large skillet on medium-high heat. Add remaining 2 tablespoons Ginger Paste; cook 30 seconds until fragrant, stirring constantly. Add chicken; stir-fry about 3 minutes. Add bell pepper, mushrooms and green onions; cook and stir 3 minutes longer.
- 3 Stir in sauce mixture and Thai chili; cook 2 to 3 minutes or until chicken is cooked through. Serve over steamed jasmine rice or noodles.