-
1
To make the marinade, in a large bowl, combine the salt, sugar, cornstarch, wine, and soy sauce and stir to dissolve the sugar and cornstarch.
-
2
Add the chicken and mix to coat evenly.
-
3
To make the flavoring sauce, in a small bowl, combine the sugar, white pepper, cornstarch, water, soy sauce, oyster sauce, and sesame oil and stir well.
-
4
In a wok or large skillet, heat 1 tablespoon of the oil over high heat until hot but not smoking.
-
5
Add the ginger and stir-fry for about 30 seconds, or until fragrant.
-
6
Add the chicken in a single layer and cook, undisturbed, for about 1 minute, or until it begins to brown.
-
7
Using a spatula, flip the chicken and stir-fry for 1 to 2 minutes, or until it has taken on color but is still slightly undercooked.
-
8
Transfer to a plate.
-
9
Add the remaining 1 tablespoon oil to the pan and heat until hot.
-
10
Add the onion and stir-fry for about 1 minute, or until fragrant.
-
11
Add the mushrooms, snow peas, carrot, and 2 tablespoons of the water.
-
12
Stir-fry for 1 minute, or until the water has evaporated.
-
13
Repeat with the remaining 2 tablespoons water.
-
14
Return the chicken and its juices to the pan and stir-fry briefly to finish cooking.
-
15
Add the flavoring sauce and stir-fry for 1 minute.
-
16
Transfer to a serving plate and serve.
