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Marinate the chicken: Combine chicken pieces with a mixture of soy sauce, cooking wine, and cornstarch. Marinate for at least 15 minutes.
Sauté the aromatics: Heat oil in a wok or pan over medium-high heat. Add garlic and ginger, sauté until fragrant.
Cook the chicken: Add the marinated chicken to the pan and cook until browned on all sides.
Add mushrooms: Add sliced mushrooms to the pan and cook until softened.
Sauce: Combine oyster sauce, soy sauce, and a splash of water in a small bowl. Pour over the chicken and mushrooms.
Thicken: Allow the sauce to simmer for a few minutes. If needed, add a cornstarch slurry (cornstarch mixed with water) to thicken the sauce.
Serve: Garnish with chopped green onions and serve with rice
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