1. In a medium bowl mix together the cornstarch, white wine, soy sauce, oyster sauce, salt, and sugar. 2. cut the chicken into 1 1/2 by 1/2 inch pieces. 3. toss in the soy sauce mixture. 4. cover with plastic wrap and let stand for 20 to 30 minutes. 5. On a small plate place the minced garlic and the fresh ginger. 6. In a small bowl, thoroughly mix together the hoisin sauce, ketchup, toasted sesame oil, soy sauce, and red pepper flakes. 7. Have ready the chicken stock and scallions. 8. Heat a wok or large skillet over high heat until hot. 9. Add the peanut oil. 10. swirl the oil around the pan until very hot but not smoking. 11. add the minced garlic and ginger and stir briefly until the garlic is slightly browned. 12. add the chicken and quickly stir and flip in the oil to separate the pieces. 13. continue to toss and cook for about 3 minutes. 14. add the chicken stock and swirl until the stock is heated through. 15. add the snow peas and onions, stir once, cover, and cook for 2 minutes. 16. Uncover the pan and add the soy sauce mixture. 17. stir lightly until all pieces are thoroughly coated. 18. sprinkle with the scallions, stir lightly, and remove to a serving dish. 19. serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
