1
combine chicken and 1 tablespoon corn starch, and toss until all chicken pieces are coated.
2
add wine and 1/4 soy sauce to chicken and stir.
3
heat 3 tablespoons canola oil in wok.
4
add snow peas, onion and mushrooms and stir fry until vegetables are tender.
5
transfer vegetables to plate.
6
add remaining oil to wok and heat.
7
add ginger slices and fry until browned.
8
add chicken and stir fry until all pink is gone.
9
discard ginger slices.
10
add vegetables to chicken.
11
mix corn starch and remaining soy sauce and stir well.
12
add cornstarch mixture to chicken and vegetables and stir until thickens.
