Prepare the above marinade, except the oil, in a bowl and put in the chicken to marinate for 30 minutes. Blend in the oil and continue to marinate for another 20 minutes.
Bring the salted water to boil in a small saucepan and pour in the peas to cook for 10 seconds. Remove and rinse under running tap until cooled. Drain and leave aside for later use.
Peel, wash and dice the onions.
Heat the wok with 1 tbsp oil to sauté the onions. Dish and leave aside to cool.
Heat the remaining oil in a wok and slide in the chicken to stir fry until the chicken meat turns white. Stir in the sweet peas and onions to mix well.
Dissolve the chicken essence and cornflour in the warm water and mix well with the remaining seasoning. Simmer in a small saucepan until the sauce thickens. Pour over the chicken, sweet peas and onions to mix thoroughly. Dish and serve.
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