Honey Chicken with Snap Peas and Carrots

1 medium boneless skinless chicken breast, cut into 1″X1/4″x1/2″ strips
1 teaspoon honey
2 tablespoons pale rice wine
2 tablespoons thin or light or Japanese style soy sauce
3 tablespoons cornstarch
3 tablespoons canola or peanut oil
1 clove garlic, peeled and minced
3 scallions, trimmed and white parts and light green parts minced
2″ cube fresh ginger, peeled and minced
5 baby carrots, scrubbed and cut on the bias into 1/8″ thick oval slices (use multicolored carrots if you can get them)
1 tablespoon light soy sauce
1 teaspoon honey
2 tablespoons light rice wine
8 ounces snap peas, stringed
1 tablespoon fresh lemon juice
1 teaspoon toasted sesame oil
1/4 cup cilantro leaves, picked off the stems

Toss chicken with next four ingredients and allow to marinate while you prepare the rest of the ingredients–about 20 minutes.
Heat wok over high heat until a thin ribbon of smoke rises from the heated metal surface. Add the canola or peanut oil and swirl wok to coat bottom. Allow to heat for about thirty seconds or until you can see the surface of the oil shimmer and move with convection currents.
Add the chicken, reserving any marinade that is not clinging to the meat. Spread the chicken out into a single layer on the bottom of the wok and sprinkle the garlic, scallion and ginger over the top of the chicken.
Allow the chicken to sit undisturbed on the bottom of the wok to brown for at least a minute. THEN and only then begin to stir fry, stirring constantly to keep the chicken and the aromatics from sticking.
When the chicken is mostly done–very little pink is showing–it is mostly brown and white–add the carrots, and the second measures of soy sauce, honey and mirin and keep cooking and stirring for another thirty seconds or so. Add the peas, and cook, stirring, until the chicken is done and the peas have taken on a bit of brownish color from the hot wok.
Add the lemon juice, stir it in thoroughly, remove from heat and stir in the sesame oil and cilantro.
Scrape onto a heated platter and serve right away with steamed jasmine rice.

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