Yield: 4

Adapted from: The Kitchn

Ok, this sucks. Looking for a replacement.

For marinating the chicken:

• 3boneless, skinless chicken breasts, thinly sliced crosswise
• 2tsp cornstarch
• 2tsp soy sauce
• 2tsp vegetable oil

For the rest of the dish:

• 3TBS vegetable oil
• 2cloves garlic, chopped
• 1lb snap peas or sugar snap peas, trimmed and washed
• 2TBS Shaoxing rice wine or dry sherry
• 3TBS soy sauce
• 2tsp toasted sesame oil
• 1tsp sugar
• black pepper, to taste

For slurry:

• ⅔cup chicken stock
• 2TBS cornstarch
• 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 ⅔ cup chicken stock with 2 TBS 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 TBS 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.