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Trim both ends of the sugar snap peas to rid any tough fibers. Wash, rinse and dry the peas and set aside.
Prep aromatics and protein of choice. If using shrimp like I did, cut into smaller pieces to ensure everything is around the same size for easier eating.
In a small bowl combine, oyster sauce, chicken broth or water, soy sauce, dark soy sauce, chicken bouillon, sugar and pepper. Mix well and set aside.
In another small bowl, mix cornstarch and water to make the slurry. Set aside.
In a wok or large pan, heat 1-2 tablespoons of cooking oil on medium high heat. Sauté garlic, ginger and chili flakes (optional) until fragrant. Add ground chicken and cook for 3-4 minutes on high heat.
Once the chicken is 90% cooked through add shrimp. Stir fry for another 2-3 minutes. Cook shrimp to 90% through then add the sugar snap peas and pour all the sauce. Toss well then cover with a lid for 1-2 minutes or until desired doneness.
Uncover the lid. Mix the slurry again before pouring it into the pan. Mix well and the sauce will thicken right away and turn glossy. Serve over steamed rice or eat as is.