Serves 4
Directions
- 1Marinate thinly sliced chicken with baking soda, soy sauce, and chicken bouillon. Mix well and set aside.
- 2In a small bowl, combine chicken broth, shaoxing wine, oyster sauce, dark soy sauce, soy sauce, and sugar. Mix well and set aside.
- 3In a wok, heat about 2 tablespoons of oil. Add garlic and sauté until fragrant.
- 4Add marinated chicken, spread evenly, and cook on high heat for 2-3 minutes on each side until cooked through and lightly golden.
- 5Make a pit in the center of the wok and add celery. Sauté for 2-3 minutes.
- 6Add the black pepper, pour in the sauce, and bring to a boil. Cook for 2-5 minutes until the celery reaches desired texture.
- 7Combine cornstarch and water to make a slurry. Add to the wok immediately to thicken the sauce.
- 8Finish with a drizzle of sesame oil, give one last toss, and serve.
Ingredients
- 5-6 stalks celery, cut on a bias in 1/4 inch pieces
- 4-5 cloves garlic, roughly minced
- 1 tbsp coarse ground black pepper
- 2 tbsp cooking oil
- 1 tsp sesame oil
- 1 lb chicken breast or thigh, thinly sliced
- 1/2 tbsp soy sauce
- 1/2 tsp chicken bouillon
- 1/4 tsp baking soda
- 1/2 cup low sodium chicken broth or water
- 2 tbsp shaoxing wine
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1/2 tbsp soy sauce
- 1/2 tsp sugar
- 1 tbsp cornstarch
- 2 tbsp water
Equipment
small bowlwok
Tips
- Serve with rice or enjoy by itself.
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