Ingredients

The following ingredients have 2 Servings
  • 1/4 cup low sodium chicken stock
  • 1 tablespoon cornstarch
  • 1 pound boneless, skinless chicken breast (sliced into bite size cubes)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic (peeled and minced)
  • 2 stalks celery (thinly sliced on the bias)
  • 1 large red bell pepper (cored, seeded and sliced into bite size pieces)
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoon plain rice vinegar
  • 1 1/2 teaspoon palm sugar (or granulated sugar)
  • 1 teaspoon ground black pepper (add an additional teaspoon if you prefer very hot)
  • 1 tablespoon black peppercorns
  • 2 tablespoons plain rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons palm sugar (or granulated sugar)
  • 1 tablespoon cornstarch
  • 1 clove garlic (peeled and minced)
  • 1/2 teaspoon ground black pepper

Instruction

  • Mix the chicken stock and cornstarch in a bowl and set aside.
  • Whisk all the ingredients for the marinade in a mixing bowl and add the sliced chicken breast. Coat well and refrigerate for 30 minutes, or up to 3 hours for a more flavorful meal.
  • Place your wok or skillet over medium-high heat and wait until the surface is hot – about 1 minute. Add 1 tablespoon of vegetable oil, swirl to coat the surface, and add the chicken. Stir fry for 4 to 5 minutes, or until chicken is cooked through.
  • Turn the heat off and transfer the chicken to a plate. Wipe the pan clean with a paper towel and turn the heat back to medium-high. Add the remaining 1 tablespoon vegetable oil to the wok along with the garlic, celery and bell pepper.
  • Cook for 4 minutes, or until the vegetables are soft but still yielding a crunch. Return the chicken to the pan and add oyster sauce, rice vinegar, palm sugar, ground black pepper and peppercorns.
  • Give the chicken stock and cornstarch mixture a stir, and add it to the wok, stirring continuously until sauce thickens all the ingredients are evenly coated.
  • Turn the heat off and serve.