Cut the chicken thigh into bite-sized pieces.

Rehydrate the dried wood ear mushrooms in water and remove any tough parts. Slice the green bell peppers, red bell peppers, and yellow bell peppers into thin strips. Slice the onion into wedges and separate the layers.

Thinly slice the ginger and mince the garlic.

Heat sesame oil in a frying pan over low heat. Add garlic and ginger, cooking until fragrant. Add chicken, skin-side down, and cook over medium heat until browned. Flip the chicken and add onions, cooking until the chicken is fully cooked.

Add the green, red, and yellow bell peppers along with the rehydrated wood ear mushrooms. Stir-fry for 2 minutes until coated in oil.