Chicken Snow Peas and Mushrooms Stir-Fry

In a bowl stir together soy sauce, wine, cornstarch, ginger, and garlic. Add chicken and mix to coat well. Cover and marinate in refrigerator for several hours.

Heat a wok or large, heavy skillet over medium-high heat. Add 1 tablespoon of the oil. When it sizzles, add walnuts and stir-fry until nuts are light brown and crisp, about 2 minutes. Remove nuts to paper towel to drain. Discard oil and wipe wok with a paper towel.

Reheat wok over medium-high heat and add another tablespoon of oil. When it sizzles, remove chicken from the marinade with a slotted spoon, reserving marinade, and add chicken to wok. Stir-fry until chicken turns white, about 4 minutes. Remove chicken to a plate.

Add the remaining 2 tablespoons oil and heat until it sizzles. Reduce heat to medium, add mushrooms and onions, and stir-fry about 2 minutes. Add snow peas and stir-fry until vegetables are tender-crisp, about 3 minutes. Return chicken and reserved marinade to wok. Stir until sauce thickens and all ingredients are heated through, about 1 minute. Add walnuts and mix well. Transfer to a warmed platter and serve immediately.