Hmo Kway Kyet

Slice the fresh mushrooms into bite-sized pieces and set aside. Cut the chicken meat into small, uniform cubes (about 1-inch) for even cooking.

Heat the oil in a large wok or skillet over medium-high heat until it shimmers.

Add the finely sliced onions to the hot oil and stir-fry until they become translucent and fragrant, about 3-4 minutes.

Add the finely chopped garlic to the wok and stir continuously for 1 minute until aromatic.

Add the chicken meat cubes to the wok and stir-fry over medium-high heat, breaking up any clumps, until the chicken is mostly cooked through and no longer pink, about 8-10 minutes.

Add the sliced mushrooms to the wok and continue stir-frying, tossing everything together until the mushrooms are tender, about 5-6 minutes.

Pour in the light soy sauce and add salt to taste, stirring well to combine all ingredients evenly.

Toss the mixture for another minute until all components are well coated and flavors are evenly distributed. Serve hot as a standalone dish or with steamed rice.