Grease a pan with oil, then grill 500g of chicken thigh meat until golden brown on both sides.

Cut the grilled chicken into bite-sized pieces.

When the chicken is about 80% cooked, add whole garlic cloves and continue to cook.

Combine soy sauce, oyster sauce, cooking wine, and oligosaccharide to create the sauce. Pour the sauce over the chicken.

Simmer until the chicken is fully cooked and the sauce has thickened slightly.

Add 8-10 shishito peppers and stir-fry for an additional 30 seconds.

Serve the hot soy sauce chicken stir-fry over a bowl of rice.