Rinse then dry the boned chicken thighs and slice thinly.
Combine the marinade and add the chicken.
Mix well and refrigerate for 30 minutes or as long as overnight.
Heat the oil in a wok or a large pot.
Remove the ginger and garlic from the marinade and sear in hot oil for 30 seconds and then discard.
Sear the chicken in a wok/large pot and remove the chicken from the heat when it is 70-80% cooked.
Add a tablespoon of oil and sear the beans and carrots.
Add a pinch of Hawaiian salt and a dash of sesame seed oil.
Saute for 2 minutes. Add the chicken back and mix for 1 minute.
Add the sliced look funn and mix constantly while slowly adding the mushroom shoyu until the look funn is between a light and medium brown in color.
While still mixing, sprinkle in 2 teaspoon of Hawaiian salt. Taste and add more Hawaiian salt only if needed.
Add the bean sprouts and mix until the bean sprouts just begin to wilt but are still slightly crisp.
Turn off the heat and transfer the look funn to a large bowl. Garnish with Chinese parsley and/or green onions and serve.