2 lg. garlic cloves
1 c. soy sauce
1/4 c. water
1/4 c. honey
2 tbsp. vegetable oil
1 tbsp. cornstarch
1/8 tsp. pepper
1 lb. boneless and skinless chicken, cut into 2 1/2 x 1/2 inch strips
1/4 c. chopped scallions

To mince garlic, place cloves between a piece of wax paper folded in half. With your palm, press down on a spatula to slightly crush garlic. Open wax paper and remove skin from garlic. On wax paper or cutting board, mince garlic with a knife.

To prepare marinade, in a medium bowl, combine garlic, soy sauce, water, honey, 1 tablespoons of the vegetable oil, cornstarch and pepper. Stir chicken into marinade and mix to coat each piece. Cover and refrigerate at least 2 hours, stirring once or twice.

In a large skillet or wok, heat remaining oil over high heat. Using a slotted spoon, transfer chicken to skillet; reserve marinade. Stir-fry over high heat about 5 minutes or until chicken is tender.

Add reserved marinade to chicken. Continue to cook and stir about 30 seconds until thickened and chicken is coated. Remove to platter. Garnish with scallions and serve with snow peas, if desired.