Slice chicken breast thin and mix with 1 Tbsp of Coconut Amino in a bowl and set aside.
Peel ginger with a spoon or peeler, then cut into matchsticks. Slice yellow onion, green onions, and mince the garlic cloves (set aside).
Mix the condiments to form the sauce and set aside in a small bowl.
Heat a wok or large skillet with oil over medium high heat. Once hot, add chicken and cook until almost done.
Then add garlic, ginger, yellow onions, and white part of green onions. Cook for 3 minutes to soften, then add sliced mushrooms and cook for 2 minutes.
Pour sauce and a ¼ cup of water for more liquid, and combine to coat all the ingredients.
Turn off the heat, taste and see if additional seasoning is needed. Add the green parts of the onion and jalapenos, if using them. Serve warm with rice.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.