This is our rendition of the Khmer stir-fry known as mouan cha k’nyei (English spellings vary) in which fresh ginger figures as prominently as the chicken. Cut into matchsticks and stir-fried until it begins to brown, the ginger mellows, and its raw, sharp sting gives way to a subtle pepperiness and sweet, floral notes. A combination of fish sauce and oyster sauce lends the dish loads of umami, while a little sugar balances the saltiness with sweetness. Ginger prep is the most difficult aspect of this simple stir-fry; the easiest method is to thinly slice the peeled root crosswise into coins (cutting against the grain this way minimizes the fibrousness), then stack a few slices and cut the pile into matchsticks. Serve with steamed jasmine rice.