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1
Combine sliced chicken and water in a bowl, and massage until water is completely absorbed. Add salt, 1 1/2 teaspoons of the cornstarch, and 1 teaspoon of the oil; toss to coat. Let stand 20 minutes.
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2
Heat 2 tablespoons of the oil in a large wok over high. Add chicken in an single layer, and cook until browned, about 1 minute per side. Transfer to a plate.
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3
Heat 1 tablespoon of the oil in skillet. Add white parts of scallions, garlic, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add carrots and mushrooms; cook, stirring often, until browned and tender, about 5 minutes. Add wine and browned chicken; cook, stirring occasionally, until wine has mostly evaporated, about 1 minute. Add snow peas; cook, stirring constantly, until bright green, about 1 minute. Stir in oyster sauce, sesame oil, and 3/4 cup of the broth.
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4
Stir together remaining 1/4 cup broth and 1 tablespoon cornstarch. Slowly drizzle over chicken mixture. Cook, stirring occasionally, until sauce has thickened, about 2 minutes. Stir in vinegar. Serve over hot rice. Sprinkle with green parts of scallions, and garnish with sesame seeds.
