Chicken, Mushroom, Sugar Snap Peas, And Red Bell Pepper Stir-Fry - cooking recipe

Ingredients

2 tablespoons soy sauce, plus extra for serving
2 tablespoons dry white wine
2 teaspoons cornstarch
1 teaspoon peeled grated fresh ginger (or more to taste)
1 large garlic clove, minced
1 lb chicken tenders, cut into bite-size pieces
3 tablespoons peanut oil or 3 tablespoons vegetable oil, divided
4 ounces mushrooms, sliced
1 stalk celery, sliced diagonally into 1-inch slices
1 cup sugar snap pea, trimmed
1/2 red bell pepper, cut into 1/2-inch pieces
6 green onions, including some green tender tops, sliced (plus finely chopped green tops for sprinkling on top)
1 cup long-grain white rice, cooked according to package directions (3 cups cooked)

Preparation

In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
Stir in the chicken and let it stand at room temperature for 10 minutes.
In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
Reserve the marinade.
Stir-fry until the chicken is cooked through, 3-4 minutes.
Transfer the chicken to a plate.
Add the remaining 1 1/2 tablespoons oil to the wok.
When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
Sprinkle with the green onions.
Serve immediately with the rice and additional soy sauce.