two boneless chicken breast (~.75 lbs) thinly sliced; marinade with 1.5 Tbs each of soy sauce and cooking wine,
1 heaping tsp of corn starch, and a splash of cooking oil. Let sit in fridge 1 hour if possible.
One 8 oz can of sliced water chestnut
8 button mushrooms, sliced
~20 snow peas, with ends and vein removed
2 tbs of freshly ground ginger
15-20 stalks of cilantro
Sauce
3 tbs soy
1 tbs wine
1 tbs vinegar
1 tbs brown sugar
.75 tbs of hot chili oil
a few shakes of white pepper
1 tbs of Chinese pepper corn oil
Instructions
Heat 3 Tbs of oil on high heat, stir fry chicken until all surfaces have changed color, remove meat and keep the oil
Stir fry ginger briefly, then add water chestnut, mushrooms, and snow peas and cook for 1 minute
Return the partially cooked chicken, mix all ingredients