Stir-fried chicken with Chaoshan pickles and rice

1 spoon of oyster sauce, 1 spoon of light soy sauce, 1 spoon of cornstarch, mix well and marinate for 15 minutes, heat the oil in the pan to marinate Fry the chicken until both sides are golden brown. Add garlic and shredded ginger and Chaoshan pickles and stir-fry until fragrant. Add water, cover, and simmer over medium-low heat for 5 minutes. Finally, add red pepper and green onions to reduce the juice and remove from the pan.