Instructions: Cut thigh cutlets into 1/4" by 2" strips. Toss with cornstarch to coat well. In a wok or large skillet, over medium-high heat, heat oil. Add chicken and saute until browned on all sides, 3 to 4 minutes. Add mushrooms and scallions. Saute, stirring until mushrooms are golden, about 1 minute. Stir in remaining ingredients. Cook, stirring, until sauce is thickened and smooth. Reduce heat and simmer 1 to 2 minutes. Serve over rice.

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