Step 1

Toss the chicken with the marinade ingredients and set aside for 10 minutes while you prepare the rest of the ingredients.

Step 2

Combine the 2/3 cup chicken stock with 2 tablespoons cornstarch to make a slurry (stir out any lumps) and set aside.

Step 3

When you’re ready to cook, heat a wok or skillet over high heat almost until smoking. Add 3 tablespoons oil, and sear the chicken just until browned. Remove the chicken from the wok and set aside.

Step 4

Add the garlic and snap peas to the wok and stir-fry for 30 seconds to 1 minute. Add the chicken back to the wok, along with the Shaoxing rice wine (or sherry), soy sauce, sesame oil, sugar, and pepper. Then give the cornstarch slurry a stir, and add it to the wok. Stir-fry for another 30 seconds, until the sauce has thickened. Serve with rice.