Finely chop the Garlic (2 clove) set aside.
Peel and slice the Fresh Ginger (1 ounce) into quarter inch matchstick pieces, and place in a medium bowl.
Remove the stem, pith, and seeds from the Red Bell Pepper (1) and discard. Cut the pepper into quarter inch sliced pieces and add to bowl.
Remove the stems from the Shiitake Mushroom (4 ounce) and discard stems. Cut the mushrooms into quarter inch slices, and add to bowl.
Cut the Scallion (2) into one inch pieces, and set aside.
Remove the stems from the Fresh Cilantro (0.25 ounce) and discard. Roughly chop the leaves and set aside.
Pat dry the Skinless Chicken Breast (2) with paper towels. Cut the chicken into half inch slices and place into another medium bowl.
Season the chicken with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Stir to distribute the seasoning.
Pour one cup of water into a small saucepan over medium high heat. Add the Jasmine Rice (4 ounce) stir, and bring to a boil.
Cover and reduce heat to medium low and simmer for eleven minutes. Remove from heat, fluff rice, and keep warm for plating.
Meanwhile, heat the Vegetable Oil (1 tablespoon) in a large saute pan over medium high heat.
When the oil is hot, add the garlic and chicken. Cook for three minutes, stirring occasionally.
Add the Fish Sauce (2 teaspoon), Oyster Sauce (2 teaspoon), Granulated Sugar (2 tablespoon), ginger, mushrooms, red bell pepper. Cook for five minutes or until the vegetables are tender and the chicken is cooked through.
Add the Pantai Chili Paste (1 tablespoon) and one tablespoon of water, and stir to combine. Fold in the cilantro, and scallion until combined. Remove from heat and hold for plating.
In the center of two plates, place the jasmine rice. Top it with the Thai ginger chicken.