Cambodian Chicken and Bamboo Shoot Stir-fry

In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of sugar. Mix well and let marinate for 10 minutes.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.

Add the drained and sliced bamboo shoots to the skillet. Stir-fry for 2-3 minutes until slightly tender-crisp.

Pour in the chicken broth and oyster sauce, then add the black pepper. Bring the sauce to a simmer, stirring constantly.

Return the cooked chicken to the skillet. Toss everything together and cook for 1-2 minutes, allowing the chicken to heat through and the sauce to thicken slightly. Serve immediately with steamed rice.