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1
In a medium bowl mix together the cornstarch, white wine, soy sauce, oyster sauce, salt, and sugar.
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2
cut the chicken into 1 1/2 by 1/2 inch pieces.
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3
toss in the soy sauce mixture.
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4
cover with plastic wrap and let stand for 20 to 30 minutes.
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5
On a small plate place the minced garlic and the fresh ginger.
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6
In a small bowl, thoroughly mix together the hoisin sauce, ketchup, toasted sesame oil, soy sauce, and red pepper flakes.
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7
Have ready the chicken stock and scallions.
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8
Heat a wok or large skillet over high heat until hot.
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9
Add the peanut oil.
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10
swirl the oil around the pan until very hot but not smoking.
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11
add the minced garlic and ginger and stir briefly until the garlic is slightly browned.
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12
add the chicken and quickly stir and flip in the oil to separate the pieces.
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13
continue to toss and cook for about 3 minutes.
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14
add the chicken stock and swirl until the stock is heated through.
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15
add the snow peas and onions, stir once, cover, and cook for 2 minutes.
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16
Uncover the pan and add the soy sauce mixture.
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17
stir lightly until all pieces are thoroughly coated.
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18
sprinkle with the scallions, stir lightly, and remove to a serving dish.
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19
serve immediately.
