Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp cornstarch
  • 2 tbsp soy sauce, divided
  • 1 tsp toasted sesame oil
  • 2 tbsp black pepper, coarsely ground
  • 3 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 2 cups celery, sliced on a bias
  • 1 large white onion, cut into 1-inch petals
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp neutral oil

Instructions:

  1. In a medium bowl, toss the cubed chicken with cornstarch, 1 tbsp soy sauce, and sesame oil. Allow to marinate (velvet) for at least 10 minutes to ensure tenderness.
  2. In a small bowl, whisk together the oyster sauce, remaining 1 tbsp soy sauce, rice vinegar, honey, and coarsely ground black pepper until the honey is dissolved.
  3. Heat 1 tbsp of neutral oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and sear until golden brown and cooked through (about 5-6 minutes). Remove chicken from the pan and set aside.
  4. Add the remaining 1 tbsp of oil to the pan. Stir fry the onion petals and celery for 2-3 minutes until the onion is translucent but the celery remains crisp.
  5. Add the garlic and ginger to the pan and cook for 30 seconds until fragrant. Return the chicken to the pan.
  6. Pour the black pepper sauce over the chicken and vegetables. Toss constantly for 1 minute until the sauce thickens into a glossy glaze that coats every piece.