Stir-fried chicken with chinese garlic sauce

Chicken second courses

1 pound chicken breast tenders – cut crosswise into ½-inch-thin strips 1 tsp toasted sesame oil ¼ tsp finely ground white pepper 2 tbsp peanut oil or vegetable oil 5-6 garlic cloves – minced 1 tbsp freshly grated ginger 1 tsp red chili flakes ½ cup roughly chopped red onion A handful of snow peas - trimmed ½ red bell pepper – cut into thin strips 1 tbsp freshly squeezed lemon juice For the sauce: 1 tablespoon rice vinegar 1½ tablespoon low sodium soy sauce 1 tablespoon dark soy sauce 2 teaspoons Chinese rice wine, or dry sherry (optional) ½ tablespoon brown sugar 1 tbsp cornstarch