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Grate one garlic clove and a small piece of ginger, then mix in some black pepper, tamari soy sauce, and a splash of white distilled vinegar with the chicken pieces. Wrap the mixture in plastic wrap and refrigerate.
Slice the shallot in half and then cut it into petal-like pieces.
Prepare the broccoli by splitting the stalk and breaking off the florets with your hands.
Remove the fibrous string from the snap peas by pinching the top and pulling it out.
In a bowl, combine the minced garlic, soy sauce, vinegar, and optionally a drizzle of honey and sesame oil.
Dust the chicken with cornstarch and a pinch of baking soda.
Heat oil in a hot wok or sauté pan, then add the coated chicken, spreading it out evenly.
Cook the chicken for about five to six minutes, stirring occasionally, until it is nicely colored, then transfer it to a separate container.
In the same pan, add the shallots and green onions, breaking up the shallot layers as they cook until they blister.
Add the other vegetables to the pan and cook them until they are hot but still crunchy.
Once the vegetables have taken on some color, return the chicken to the pan along with the sauce, allowing the cornstarch to thicken the liquids and glaze the chicken.