Step 1 Combine Chinese rice wine, soy, honey and cornflour mixture in a small bowl, then set aside.
Step 2 Place a large wok or non-stick frying pan over high heat and spray with oil. Stir-fry chicken, in batches, for 2 minutes, or until golden. Remove from wok and set aside.
Step 3 Return wok to high heat. Re-spray with a little more oil and stir-fry onion for 2 minutes. Add ginger and garlic, and stir-fry for 30 seconds more. Add capsicum, snow peas and 2 tablespoons water and stir-fry for 2 minutes, or until vegetables are almost tender-crisp.
Step 4 Return chicken to pan with the reserved sauces and toss for 1–2 minutes, or until chicken is heated through and sauce has thickened slightly. Top with coriander and serve immediately with steamed rice.