- 1 pound skinless, boneless chicken breast or thighs, trimmed and cut into 1-inch cubes
- 1 teaspoon Shao Hsing rice wine (see Note) or dry sherry
- 1 teaspoon reduced-sodium soy sauce
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon minced garlic
- 1 tablespoon canola oil
- 2 1/2-inch-thick slices ginger, smashed
- 2 cups sugar snap peas (6 ounces)
- Sichuan Sauce
- 1/4 cup dry-roasted peanuts
- 1 scallion, minced
1. Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
2. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add sugar snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.