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1
Place the oyster sauce, Shaoxing or sherry, soy sauce, cornstarch, and salt in a medium bowl and whisk to combine.
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2
Add the chicken, toss to thoroughly coat with the marinade, and let sit, uncovered and at room temperature, for 15 minutes.
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3
Meanwhile, prepare the remaining ingredients.
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4
Core and remove the seeds from the pepper and cut it into 1/4-inch slices; set aside.
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5
Rinse and dry the snow peas and set them aside.
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6
Finely chop the garlic and place it in a large bowl.
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7
Trim the ends of the scallions, cut them into 1/4-inch pieces, and add to the bowl with the garlic; set aside.
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8
When the chicken is ready, heat a 14-inch flat-bottomed wok or large frying pan (do not use nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.
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9
Drizzle 1 teaspoon of the oil around the perimeter of the wok or pan and add the sliced bell pepper.
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10
Using a metal spatula, stir-fry until crisp-tender and charred in spots, about 1 to 2 minutes.
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11
Transfer to the large bowl with the garlic and scallions.
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12
Drizzle 1 teaspoon of the oil around the perimeter of the wok or pan and add the snow peas.
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13
Stir-fry until crisp-tender, about 1 to 2 minutes.
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14
Transfer to the large bowl with the peppers, garlic, and scallions.
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15
Drizzle the remaining tablespoon of oil around the perimeter of the wok or pan.
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16
Add the chicken along with the marinade, and arrange the chicken in an even layer.
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17
Let it sear undisturbed until golden brown on the bottom, about 1 to 2 minutes, then stir-fry until golden brown all over and cooked through, about 2 minutes more.
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18
Add the garlic, scallions, peppers, and snow peas.
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19
Stir-fry until the marinade has thickened, is glossy, and coats the chicken and vegetables, about 1 to 2 minutes more.
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20
Serve immediately over steamed rice.
