Chicken, Pepper, and Pea Stir-fry

Heat a large wok or nonstick skillet over medium-high heat until hot. Add 1 tablespoon peanut oil and carefully swirl to coat the pan. Add half of the ginger and half of the garlic and cook until fragrant, about 15 seconds. Increase the heat to high; add peppers and cook, stirring for several minutes. Add the mushrooms and snow peas, cook until the mushrooms release their water and the snow peas are bright green, about 3 to 5 minutes.

Season with salt and add 1 cup water. Stir and cook until the liquid has almost evaporated and snow peas are tender. Transfer the vegetables to a bowl.

Turn the heat down to medium, add the remaining oil, garlic and ginger. Stir in the chicken; increase the heat to high. Cook, stirring frequently until chicken is cooked through and browned, about 5 to 6 minutes.

Reduce heat, return vegetables to the pan, stirring to combined. Add soy sauce, season with pepper. Add a tablespoon of water if mixture is dry. Cook for several minutes or until liquid is reduced.