1 teaspoon ground black pepper (add an additional teaspoon if you prefer very hot)
1 tablespoon black peppercorns
For the marinade:
2 tablespoons Nakano Organic Natural 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
Mix chicken stock and 1 tablespoon cornstarch in a bowl and set aside.
Whisk all the ingredients for the marinade in a large mixing bowl and add chicken. Coat well and refrigerate for 30 minutes.
In a pan over medium high heat, add 1 tablespoon vegetable oil and chicken and cook for 4-5 minutes or until chicken is cooked through.
Turn the heat off and transfer chicken to a plate. Wipe the pan clean with a paper towel and turn the heat back to medium high. Add remaining 1 tablespoon vegetable oil to the pan along with garlic, celery and bell peppers.
Cook for 4 minutes, until vegetables are soft but still yielding a crunch. Return chicken to the pan and add oyster sauce, rice vinegar, palm sugar, ground black pepper and peppercorns.
Stir the chicken stock and cornstarch mixture and add to the pan, tossing continuously until sauce thickens all the ingredients are evenly coated. Turn the heat off and serve with rice.