Step 1

Combine chicken, ground pepper, soy sauce, Shao Hsing rice wine, and sesame oil in a bowl. Mix well. Set aside.

Step 2

Heat a wok or large fry pan. Add 1 tablespoon vegetable oil. Fry sugar snap peas and shishito peppers for 2 minutes. Remove and set aside.

Step 3

Add remaining 2 tablespoons vegetable oil to the wok. Fry minced garlic for 30 seconds. Add marinated chicken thighs and stir fry for 3 to 4 minutes.

Step 4

Return sugar snap peas and shishito peppers to the wok. Stir to mix. Season with a little salt if desired.

Step 5

Pour in corn starch mixture and continue to stir. Sauce will thicken. Turn off stove.

Step 6

Remove and serve immediately with steamed rice.