In a wok, or large skillet, over high-heat, heat 1 tbsp. oil.
Stir in mushrooms, snow peas, water chestnuts, carrots and bok choy; season to taste with salt and pepper.
Cook and stir until the vegetables are just tender, about 5 minutes.
Remove the vegetables from the wok, set aside, and wipe the wok clean.
Heat the remaining 1 tbsp. vegetable oil in the wok.
Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown.
Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes.
Add the wine, sugar, and chicken broth; bring to a boil.
In a small bowl, combine the water and cornstarch and stir into the simmering sauce.
Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds.
Return the vegetables to the wok and toss until hot and coated with the sauce.
