Chicken Chicken and Snow Pea Stir-fry

Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife, cut the chicken into bite-size pieces.

In a small bowl combine the soy sauce, rice wine, sesame oil, and cornstarch, whisking to incorporate. Pour the mixture into a resealable plastic storage bag. Add the chicken, secure the seal, turn and gently squeeze the bag to coat the chicken. Marinate for 30 minutes.

Meanwhile, prepare the sauce. In a small bowl, combine water, oyster sauce, rice wine, and sugar, whisk in the cornstarch. Set aside.

Heat the oil in the wok, once the oil is hot, carefully add the chicken pieces. Quickly cook in hot oil for 2 to 3 minutes, stirring constantly to separate the chicken. Remove the chicken pieces with a slotted spoon or mesh strainer. Drain chicken on a paper towel lined plate.

Remove all but 2 tablespoons of the oil from the wok. Add the snow peas and season with salt to taste. Stir-fry until the peas turn bright green, about 2 minutes. Add the chicken back into the wok. Stir the sauce once before adding it to the wok, stir quickly to incorporate. Once the sauce thickens, stir to coat chicken and snow peas. Cook until chicken is cooked through.