In a mixing bowl, combine the chicken with water, oyster sauce, and Shaoxing wine. Massage the mixture until the liquid is absorbed. Add vegetable oil and cornstarch, ensuring the pieces are evenly coated. Set aside to marinate.

In a separate bowl, whisk together the ingredients for the sauce. Keep this mixture on hand for later use.

Heat a wok over high heat until it reaches a slight smoke point. Swirl in two tablespoons of vegetable oil, ensuring it coats the surface evenly. Spread the marinated chicken in a single layer, searing for a few seconds before stir-frying for an additional 15 seconds. Once the pieces turn opaque and slightly golden, transfer them to a plate, leaving them about 80% cooked.

Return the wok to high heat and introduce the remaining vegetable oil, followed by the chopped garlic. Once aromatic, add the mushrooms, carrots, and celery, stir-frying briskly for 20 seconds. Incorporate the bok choy, stirring to combine. Deglaze the wok by drizzling Shaoxing wine along the edges.

Stir the prepared sauce to recombine the ingredients, then pour it around the perimeter of the wok to enhance deglazing. Use a spatula to mix thoroughly.

Once the sauce reaches a gentle simmer, add the mung bean sprouts and snow peas, followed by the partially cooked chicken. Stir everything together to ensure even coating.

When the sauce begins to bubble vigorously, stir the cornstarch slurry before drizzling it into the wok, stirring continuously to achieve the desired thickness. If a thicker sauce is preferred, gradually incorporate additional slurry. Allow the mixture to cook for another 10 seconds, ensuring all ingredients are evenly coated.