Directions
- 1Cut boneless, skinless chicken thigh into 1" pieces and marinate with soy sauce, sesame oil, salt, white pepper, avocado oil, and cornstarch.
- 2Slice celery into 1" pieces at an angle and slice onion into similar-sized petals.
- 3Mix together sauce by combining chicken broth, oyster sauce, light soy sauce, black pepper, shaoxing wine, sugar, MSG, and cornstarch.
- 4Over high heat, cook chicken in neutral oil for 2-3 minutes until cooked through and remove.
- 5Fry garlic and ginger for a few seconds, followed by vegetables for another minute.
- 6Add back chicken and sauce, mix and cook over high heat until sauce is thickened.
Ingredients
- 1 pound chicken thigh
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- 1 tablespoon avocado oil
- 1 tablespoon cornstarch
- 2 stalks celery
- 1 medium onion
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon ground black pepper
- 1 tablespoon shaoxing wine
- 1 teaspoon sugar
- 1 teaspoon MSG
- 1 tablespoon cornstarch
- 2 cloves garlic
- 1 piece ginger
Equipment
knifewokbowlwhiskmeasuring cupspatulachopsticks
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