1 tablespoon gluten free oyster sauce
1/2 teaspoon salt & pepper each
1/2 teaspoon sugar
1/3 cup water
1 tablespoon arrowroot starch, or cornstarch
1 tablespoon cooking oil
6 oz protein of choice; chicken, shrimp or tofu
1/2 onion, sliced (white, brown or yellow)
2 cloves garlic, finely chopped
1 tablespoon ginger, finely chopped
2 Scallions, ends removed and cut into 1 inch long pieces
You Will Need:
Directions:
Combine the oyster sauce, salt, pepper, sugar, water and starch to a small cup and whisk to combine. Set aside.
Warm the oil in a wok or skillet on a high heat. Add the chicken and cook quickly for a minute or two until it’s no longer pink. Transfer the chicken to a small plate and set aside.
Add the sliced onions to the same wok/skillet. Add a little more oil if needed and sauté for a minute to soften the onion. Add the ginger and the garlic and cook another minute.
Add the chicken back to the wok along with the green onions. Stir fry a minute to finish cooking the chicken.
Add the combined sauce to the wok. Cook until the sauce turns into a thicker, saucy consistency.
Remove from the heat and serve over rice or noodles and enjoy!