• 1/4 cup low sodium chicken stock
• 1 tablespoon cornstarch
• 1 pound boneless, skinless chicken breast (sliced into bite size cubes)
• 2 tablespoons vegetable oil
• 2 cloves garlic (peeled and minced)
• 2 stalks celery (thinly sliced on the bias)
• 1 large red bell pepper (cored, seeded and sliced into bite size pieces)
• 2 tablespoons oyster sauce
• 1 1/2 tablespoon plain rice vinegar
• 1 1/2 teaspoon palm sugar (or granulated sugar)
• 1 teaspoon ground black pepper (add an additional teaspoon if you prefer very hot)
• 1 tablespoon black peppercorns

For the marinade:

• 2 tablespoons plain rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons palm sugar (or granulated sugar)
• 1 tablespoon cornstarch
• 1 clove garlic (peeled and minced)
• 1/2 teaspoon ground black pepper