Ingredients :
For The Chicken
1 pound chicken breasts or thigh cut into bite sized pieces
3 tablespoons water
2 teaspoons cornstarch
1 tablespoon oyster sauce
1 teaspoon coarse black pepper
For The Sauce
1/2 cup chicken broth low sodium
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons brown sugar
2 teaspoons dark soy sauce
1 tablespoon Shaoxing wine or sherry
1/2 teaspoon sesame oil
3 tablespoon olive oil divided
1 medium onion cut into wedges
1/2 bell pepper cut into 1 inch pieces
2 celery stalks thinly sliced
3 tablespoons garlic minced
1 teaspoon coarse black pepper
1 1/2 teaspoons cornstarch
Instructions :
In a medium bowl add the diced chicken, water, cornstarch,oyster sauce and pepper and toss until coated and set aside.
In another small bowl add the chicken stock,oyster sauce,soy sauce,brown sugar,dark soy sauce,sesame oil, and Shaoxing wind and whisk until combined.
Heat a cast iron skillet or wok over high heat and add the olive oil, then add in the chicken sear the chicken for just a couple of minutes on each side. remove the chicken from the pan and set aside.
Add in the remaining olive oil and add the onions, peppers, and celery and cook 20-30 seconds just until soft, add in the garlic and cook another 20 seconds.
Pour in the sauce mixture and let it come to a quick simmer to thicken. Add the cooked chicken and any extra juices and stir.
Serve over rice!