Sesame Chicken

Ingredients

• 0.3 cup soya sauce 
• 2 tablespoons cooking oil chinese
• 2 teaspoons cornstarch 
• 1 teaspoon sugar 
• 1 pound chicken thighs boneless skinless thick sliced
• 2 tablespoons vegetable oil; peanut oil preferred 
• 2 tablespoons garlic clove minced
• 2 tablespoons ginger minced
• 1 teaspoon chili paste depending on your taste pref 
• 6 ounces snow peas trimmed
• 8 ounce bamboo skewers drained canned
• 8 ounces water chestnuts halved
• 3  spring onion thinly sliced
• 3 tablespoons sesame seed toasted
• 2 teaspoons sesame oil 

Equipment

• bowl
• wok

Directions

1. In a bowl, combine soy sauce, cooking wine, cornstarch, and sugar. Stir in chicken and marinate for 15 minutes.
2. Place wok over high heat. When wok smokes, add peanut oil. When oil shimmers, add garlic and ginger and cook for 10 seconds.
3. Remove chicken from marinade. Reserve marinade and add chicken to wok. Cook, stirring occasionally, until chicken is browned in places and just cooked through, about 3 minutes.
4. Stir in chili paste and snow peas and cook 2 minutes more, or until snow peas are shiny and bright green.
5. Stir in bamboo shoots and water chestnuts and continue cooking until they are heated through, about one minute.
6. Remove from heat, stir in scallions, sesame seeds, and sesame oil and serve immediately.