Marinate the chicken thighs with dark soy sauce and white pepper.
Heat vegetable oil in a wok or pan.
Add garlic, onion, ginger, wood ear mushrooms, and spring onions. Stir-fry until fragrant.
Add the marinated chicken and stir-fry until cooked.
Pour in oyster sauce, fish sauce, and sugar. Stir well to combine.
Serve the Thai Chicken & Ginger Stir-fry with steamed rice.
