| 1 | Make the marinade: place the grated ginger in a small strainer set over a medium bowl. |
| 2 | Press hard with the back of a spoon to extract 1 teaspoon of juice; discard the ginger pulp. |
| 3 | Stir in the remaining marinade ingredients. |
| 4 | Add the chicken and toss to coat well. |
| 5 | Cover and set aside to marinate for 30 minutes. |
| 6 | Make the sauce: in a large bowl, combine all the sauce ingredients and reserve. |
| 7 | Heat a wok over high heat for 30 seconds. |
| 8 | Add 2 tablespoons of the peanut oil and turn the wok to coat with oil. |
| 9 | When a wisp of white smoke appears, add the ginger and salt. |
| 10 | Stir, using a large metal spatula, for 10 seconds. |
| 11 | Add the mushrooms and stir fry for 10 seconds. |
| 12 | Add the snow peas, bamboo shoots and water chestnuts; sprinkle with a little water and stir fry for 2 minutes. |
| 13 | Transfer the vegetables to a bowl and set aside. |
| 14 | Wipe out the wok with paper towels. |
| 15 | Heat the wok over high heat for 20 seconds and add the remaining 1 ?tablespoons peanut oil. |
| 16 | Turn the wok to coat with oil. |
| 17 | When a wisp of white smoke appears, add the garlic. |
| 18 | When it begins to brown, add the chicken with the marinade. |
| 19 | Spread the chicken out in a single layer and cook undisturbed for 2 minutes. |
| 20 | Turn the chicken pieces over and cook for 1 more minute. |
| 21 | Drizzle the wine down the inside rim of the wok and stir it into the chicken. |
| 22 | Continue to cook until the chicken is cooked through, about 1 minute longer. |
| 23 | Add the reserved vegetables and stir fry for 2 minutes. |
| 24 | Make a well in the center of the mixture. |
| 25 | Stir the sauce to combine and pour it into the well. |
| 26 | Mix all the ingredients together, bring the sauce to a boil and cook until thickened, about 30 seconds. |
| 27 | Transfer to a warm platter and serve immediately |
