Stir-Fried Chicken and Vegetables

This colorful chicken and veggie stir-fry features a brown soupy sauce is delicious and easy dish. You can eat either with rice or noodles, and it can be served as a lunch or dinner. There are a few main ingredients to prepare such as chicken and your favorite veggies. Let's get cooking ka!  

Ingredients 
2.5 pounds or 5 chicken thighs, cut in bite sizes, if desired bone-in and skin-on, I used bones to make chicken stock and fried the skin to make the chicken oil. 
3 cloves garlic, chopped 
2 sliced ginger, chopped 
2 small carrots, sliced 
1 onion, sliced 
1/2 red bell pepper, sliced 
1/2 green bell pepper, sliced 
8 oz white mushrooms, quartered  
1 bunch scallion, cut into 1-inch 
3 cups chicken stocks or water 
2 tablespoons soy sauce 
2 tablespoons oyster sauce 
1/2 teaspoon black soy sauce 
1 teaspoon sesame oil 
4 tablespoons corn starch, dissolved with 3 tablespoons water
salt and pepper to taste  
2 tablespoons cooking oil, I used chicken oil 
To marinate chicken:  
1 tablespoon soy sauce 
1 tablespoon oyster sauce 
1 teaspoon sesame oil
1/2 teaspoon black soy sauce 
pinch of sugar 
1 tablespoon cilantro paste (optional), or 3 cloves garlic, minced, pinch of ground black pepper and white pepper   
-handful cilantro stems or 3 roots, chopped 
-5 cloves garlic 
-1/2 teaspoon whole white pepper 
-1/2 teaspoon whole black pepper  
cilantro leaves for garnish 
Thai condiment: nam pla prik(fish sauce, lime juice, and Thai chilies) 

Instructions 
Make the cilantro paste, in a pestle and mortar or a small blender, pound or blend chopped cilantro stem, whole white and black pepper until smooth paste.  

Marinate chicken, in a mixing bowl, add chicken, soy sauce, oyster sauce, black soy sauce, sugar, sesame oil, cilantro paste, and mix well. Marinate chicken in refrigerator at least 30 minutes. 

Make the chicken oil (optional), remove chicken skin and put in the hot wok or pan on a medium heat. Stir fry until golden brown and release the oil.  

Heat a wok over medium heat, add oil and swirl to coat. Add chopped garlic and chopped ginger and stir until light brown. Add marinated chicken and stir until cooked. Stir in sliced onion, carrot, red bell pepper, and green bell pepper. Pour in chicken stock and stir until boiling. Season it with soy sauce, oyster sauce, black soy sauce, sesame oil, black and white pepper. Add mushroom and white part of scallion. Add corn starch that already dissolved in water and stir until thickened. Add green part of scallion and adjust the seasoning. Serve with steamed rice or cooked noodles. Garnish with cilantro leaves and serve with nam-pla-prik if you like. Enjoy ka! 

Would you like a plate ka?