Combine chicken thighs with soy sauce, shaoxing wine, oyster sauce, cornstarch, salt and black pepper. Marinate for at least 15 minutes.
Peel off the woody strings of sugar snap peas. Substitute: snow peas.
Gently fry ginger, garlic & salted black beans with oil. With the back of the spatula, squash the black beans to help release more flavours.
Once aromatics are golden, add in marinated chicken and fry on high heat. Allow the chicken to caramelise before flipping.
Add brown onions and sugar snap peas. Continue to stir fry until chicken is cooked, about 3 minutes. Then, add oyster sauce and water mixture.