Ingredients

Sauce

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp freshly ground black pepper
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp honey

Stir-Fry

• 2 boneless skinless chicken breasts, cut into 1 inch cubes
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• 1 red onion, sliced
• 3 celery ribs, sliced
• 1 red bell pepper, sliced
• 2 green onions, sliced

Preparation

In a small bowl, whisk together the sauce ingredients. Set it aside.
In a large bowl, evenly coat the chicken with the cornstarch.
In a large skillet, heat the oil over medium-high heat. Arrange the chicken in the skillet and cook, stirring occasionally, until the chicken is golden and reaches an internal temperature of 165ºF, about 7 to 8 minutes. Remove the chicken from the skillet and set it aside.
Add the onion, celery, and green pepper to the skillet. Cook, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Return the chicken to the skillet and pour over the sauce. Cook, stirring, until the chicken is evenly coated and the sauce has thickened.
Serve immediately topped with the green onion or store in the refrigerator, in an airtight container, for up to 3 days.