1pound 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
Mix the chicken stock and cornstarch in a bowl and set aside.
Whisk all the ingredients for the marinade in a mixing bowl and add the sliced chicken breast. Coat well and refrigerate for 30 minutes, or up to 3 hours for a more flavorful meal.
Place your wok or skillet over medium-high heat and wait until the surface is hot – about 1 minute. Add 1 tablespoon of vegetable oil, swirl to coat the surface, and add the chicken. Stir fry for 4 to 5 minutes, or until chicken is cooked through.
Turn the heat off and transfer the chicken to a plate. Wipe the pan clean with a paper towel and turn the heat back to medium-high. Add the remaining 1 tablespoon vegetable oil to the wok along with the garlic, celery and bell pepper.
Cook for 4 minutes, or until the vegetables are soft but still yielding a crunch. Return the chicken to the pan and add oyster sauce, rice vinegar, palm sugar, ground black pepper and peppercorns.
Give the chicken stock and cornstarch mixture a stir, and add it to the wok, stirring continuously until sauce thickens all the ingredients are evenly coated.
Turn the heat off and serve.
Store the leftovers in an airtight storage container and refrigerate for up to 3 days.