Stir Fry Chicken with Mushroom and Scrambled Eggs

Ingredients:

- 1 lb of boneless chicken thighs
- 1 tbsp of ginger, minced
- 2 cloves of garlic, minced
- 2 tbsp of gluten-free soy-sauce (e.g.: Lifesource's Tamari soy sauce)
- 2 tsp of salt
- 2 eggs, beaten
- 6 mushrooms, chopped
- 2 cups of oil

Preparation:
- Cut chicken into roughly 1cm wide by 1cm long by 1cm thickn cubes
- Marinate the chicken with ginger, garlic, soy sauce (gluten-free), and salt. Let the marinated meat sit for 30 minutes for better taste.
- Heat 1 cup of oil in a frying pan on high heat. When oil is medium hot, add the meat quickly to the pan and stir fry until the meat color turns white. Transfer the meat out to a plate.
- Heat the remaining oil in the pan on high heat. When oil is hot, add beaten eggs to the pan and break the eggs into cubes. Add mushrooms and the meat into the pan and stir fry for 2 minutes.