Heat 2 tablespoon of peanut oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown.
tir in the chicken and cook until the chicken is no longer pink, about 5 minutes.
Stir in the mushrooms, snow peas, water chestnuts and stir-fry 2 minutes, Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds.
Stir in sliced green onions. Serve over hot cooked rice.