1Heat the oil in wok or large frying pan over high heat. Stir-fry chicken in batches, until browned. Remove and set aside.
2Add kecap mani, rice wine, chilli sauce and water to wok, bring to boil. Return chicken to wok, stir-fry for about 5 mins or until chicken is just cooked.
3Add sugar snap peas and scallions; stir-fry for about 3 mins or until peas are tender. Serve with rice, if desired.