Ingredients

  • 5-6 stalks celery, cut into 1/4 inch pieces
  • 1 small onion, sliced
  • 4-5 cloves garlic, roughly minced
  • 1 T. course ground black pepper
  • 2 T. cooking oil (I like peanut)
  • 1 t. sesame oil
Chicken
  • 1 lb. chicken breast or thigh, thinly sliced
  • 1/2 T. soy sauce
  • 1/2 t. chicken boullon
  • 1/4 t. baking soda
Sauce
  • 1/2 c. chicken broth
  • 2 T. Shaoxing wine
  • 2 T. oyster sauce
  • 1 T. dark soy sauce
  • 1/2 T. soy sauce
  • 1/2 t. sugar
Slurry
  • 1 T. cornstarch
  • 2 T. water

Instructions

  1. Marinate chicken with baking soda, soy sauce, chicken bouillon. Mix well and set aside.
  2. In a small bowl, combine shaoxing wine, oyster sauce, dark soy sauce, soy sauce, and sugar. Mix well and set aside.
  3. In a wok, heat oil. Add garlic and saute for a few seconds.
  4. Add chicken and cook on each side for 2-3 minutes until cooked through and golden.
  5. Make a pit in the center and add in the celery and onion. Saute for 2-3 minutes or to desired tenderness.
  6. Add in the black pepper. Then pour in the sauce and bring to a boil. Cook until desired texture, about 2-5 minutes.
  7. Combine water and cornstarch to make slurry. Add to wok and stir in to allow sauce to thicken.
  8. Drizzle with sesame oil and serve over rice.