In a small bowl, mix together the fish sauce, oyster sauce, and sugar. Keep near the stove, along with the chicken and vegetables.
Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and sear, undisturbed, for about 1 minute. Add garlic, stir, and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the green onions, bell pepper, onions, ginger, and sauce. Stir-fry for 2 to 3 minutes, until the chicken is cooked through and the bell peppers and onions are crisp-tender. Serve immediately, with plain white or brown rice.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 160 (54%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 79.4mg||24 %|
|Sodium 918.7mg||32 %|
|Potassium 448.1mg||12 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 5.7g|
|Protein 25.5g||36 %|
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Calories per serving: 295
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