Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons peanut oil (or any mild-flavored oil), divided
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small bell pepper, cored and thinly-sliced
  • 1 small red onion, peeled and thinly-sliced
  • 2 stalks celery, thinly-sliced on a bias
  • 2 cloves garlic, peeled and minced
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons freshly-cracked black pepper (or more to taste)
  • 1/4 teaspoon ground ginger
  • optional toppings: thinly-sliced green onions, toasted sesame seeds

Instruction

  • Heat 1 tablespoon oil over medium-high heat in a large sauté pan or wok.  Add chicken and sauté for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.  Use a slotted spoon to transfer the chicken to a clean plate, and set aside.
  • Add the remaining 1 tablespoon oil to the sauté pan, along with the bell pepper, onion, celery and garlic.  Sauté for 5-6 more minutes, stirring occasionally.
  • Meanwhile, as the veggies are sautéing, whisk together the soy sauce, cornstarch, oyster sauce, vinegar, black pepper and ginger in a small bowl until combined.
  • Once the veggies are ready go to, add the chicken and sauce mixture to the pan, and stir until the veggies and chicken are evenly coated.  Continue to cook for 1-2 minutes, or until the sauce has thickened.  Taste, and season with extra soy sauce and/or black pepper as desired.
  • Remove from heat, and serve immediately, sprinkled with your desired toppings.