For marinating the chicken:
3 boneless, skinless chicken breasts, thinly sliced crosswise
2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons vegetable oil
For the rest of the dish:
2/3 cup chicken stock
2 tablespoons cornstarch
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound snap peas or sugar snap peas, trimmed and washed
2 tablespoons Shaoxing rice wine or dry sherry
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sugar
Black pepper, to taste
Steamed rice, for serving
Toss the chicken with the marinade ingredients and set aside for 10 minutes while you prepare the rest of the ingredients.
Combine the 2/3 cup chicken stock with 2 tablespoons cornstarch to make a slurry (stir out any lumps) and set aside.
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.
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.
Recipe from: http://www.thekitchn.com/recipe-chicken-and-snap-peas-224293