Ingredients:

  • 1.75 lbs (795g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (7g) cornstarch
  • ¾ cup (177ml) chicken broth
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (12g) granulated sugar
  • 1 tablespoon (7g) cornstarch
  • 2-3 teaspoons (5-7.5g) coarse ground black pepper, or to taste
  • 2 teaspoons (10ml) sesame oil
  • 1 teaspoon (2g) ground ginger (or 2 teaspoons (4g) fresh minced ginger)
  • 1-2 tablespoons (15-30ml) vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 2 stalks celery, sliced ½-inch (1.25cm) thick

Instructions:

  1. In a large bowl, combine chicken pieces, soy sauce, rice vinegar, and cornstarch. Stir well and marinate for 15-20 minutes.
  2. In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, sugar, cornstarch, black pepper, sesame oil, and ginger until smooth. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (work in batches if needed). Sear until browned on all sides, but not fully cooked through. Transfer to a clean plate.
  4. Add more oil to the skillet if needed. Sauté onion and garlic for 1-2 minutes until fragrant. Add bell pepper and celery; sauté for 2-3 minutes more, stirring frequently.
  5. Pour the prepared sauce over the vegetables. Stir to combine and bring to a boil. Reduce heat to low and simmer until the sauce thickens, about 5 minutes.
  6. Return the seared chicken to the skillet. Stir to coat with sauce. Simmer for 5 minutes, or until chicken is fully cooked and heated through and the sauce reaches desired consistency.
  7. Serve hot over white rice.