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1
Mix the cornstarch, light soy sauce and oil in a medium sized bowl for the marinade.
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2
Toss in the chicken and stir to coat.
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3
Set aside.
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4
Mix the hot water or chicken stock with cornstarch into a slurry and set aside.
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5
If you like more sauce for the rice, increase your hot water/stock and add more salt or soy sauce to taste.
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6
Heat the wok over high heat until smoking.
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7
Add the oil to coat the wok and spread the chicken around evenly.
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8
Let the chicken sear (dont move the pieces) for about 60 seconds until browned on one side.
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9
If the wok is heated properly, the chicken should not stick.
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10
Next, give the chicken a quick stir and add the minced garlic and snow peas.
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11
Add the Shaoxing wine around the rim of the wok to deglaze the wok then stir everything together using a bottom to top folding motion for about 30 seconds.
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12
Movement is important for the snow peas to cook evenly.
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13
The pods should be just starting to turn bright green now.
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14
Working quickly, add soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar.
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15
Stir to combine, about 15 seconds.
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16
Stir up your slurry mix (the water and starch has probably separated by now) and add it into the wok.
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17
Stir-fry for another 30 seconds, or until the sauce is thick enough to coat a spoon.
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18
All of the pea pods should be bright green by now.
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19
Dont overcook or you precious pea pods will become limp and turn yellow!
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20
Plate and serve immediately with steamed rice.
