3 T brown sugar
3 T rice wine
2 T soy sauce
1/2 T oyster sauce
2 Cups water
6 boneless, skinless chicken thighs
1 T cooking oil
1/2 T ginger, minced
1/2 T garlic, minced
20-25 dry chestnuts, soaked in hot water to soften
1 T green onion

Stir sugar, wine, soy sauce, oyster sauce and water together, set aside

Heat vegetable oil in a wok over moderately high heat until hot but not smoking, then stir-fry ginger and garlic until golden, 1 to 2 minutes, add chicken and brown on all sides. Once the chicken thighs are no longer pink, add soy mixture. Cover wok and cook chicken over moderate heat until sauce is reduced by half, about 25 minutes. Remove lid and cook over moderately high heat, stirring frequently, until sauce is thickened and just coats chicken, 5 to 10 minutes. Serve sprinkled with scallion. (I layered them on top of fried rice cakes, so delicious!)