Start with fresh Chinese garlic chive flowers. Rinse them thoroughly under cold water to remove any dirt or debris. Trim the tough ends of the garlic chive flowers, leaving only the tender buds and blossoms. Discard the tough stems. Pat them dry with a clean paper towel. Cut the garlic chive flower into 2-inch long pieces, cut the ginger into thin strips, and dice the red bell pepper into small pieces,

Cut the chicken breast into small cubes and put them In a medium bowl. Sprinkle a little bit of kosher salt and black pepper over the chicken pieces and set aside.

Heat cooking oil in a wok or a large sauté pan or skillet over medium-high heat. Add the ginger strips in and stir fry for a few seconds until fragrant. Add the chicken pieces and stir fry until they are cooked and slightly browned. This should take about 3-4 minutes.

Add the Shaoxing cooking wine in, stir fry for 10 seconds, then add the light soy sauce, dark soy sauce, and oyster sauce. Stir a few more seconds until the chicken is fully coated with the sauce.

Add the minced garlic and red bell pepper pieces to the wok and stir-fry for 1-2 minutes until the peppers are tender-crisp.

Lastly, add the garlic chive flowers to the wok. Stir-fry briefly, just until the chive flowers are slightly wilted but still vibrant green. This should only take a little time, like 1-2 minutes.

Serve immediately with a bowl of steamed rice, and enjoy!