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1
In a large bowl, combine the marinade ingredients.
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2
Add the chicken and allow to rest for at least 30 minutes.
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3
Reserve.
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4
In a small bowl, combine the sauce ingredients and reserve.
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5
Heat a wok over high heat for 30 seconds.
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6
Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
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7
When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
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8
Add the mushrooms and stir for 10 seconds.
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9
Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes.
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10
Turn off the heat, transfer the mixture to a bowl, and reserve.
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11
Wipe off the wok and spatula with paper towels.
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12
Heat the wok over high heat for 20 seconds.
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13
Add the remaining peanut oil and coat the wok with it using the spatula.
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14
When a wisp of white smoke appears, add the garlic.
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15
When it begins to brown, add the chicken and marinade.
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16
Spread in a thin layer and cook for 2 minutes.
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17
Turn the chicken over and cook for 1 more minute.
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18
Drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute.
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19
Add the reserved vegetables and cook, stirring, for 2 minutes.
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20
Make a well in the mixture, stir the sauce mixture, and pour inches Stir well and cook until the sauce bubbles and thickens, about 30 seconds.
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21
Turn off the heat, transfer to a heated platter, and serve.
