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This quick and flavorful stir-fry, shared by @stephvnietea, is a take on her dad's recipe and comes together in under 20 minutes. It features tender strips of chicken and crisp celery coated in a savory, glossy black pepper sauce.
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Slice the celery on a bias into 1/4-inch thick pieces. Mince the garlic and set aside. Slice the chicken breast into thin strips.
In a bowl, marinate the chicken strips with baking soda, 1 tablespoon of soy sauce, and chicken bouillon powder. Mix well and set aside.
In a separate bowl, prepare the sauce by combining chicken broth, Shaoxing wine, the remaining 1 tablespoon of soy sauce, dark soy sauce, oyster sauce, and sugar. Mix until combined.
In a small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry. Set aside.
Heat cooking oil in a wok or large skillet over medium-high heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the marinated chicken to the wok. Spread it out and cook for a couple of minutes on each side until cooked through.
Add the sliced celery and sauté for about 2 minutes until slightly tender-crisp.
Pour in the prepared sauce and add the ground black pepper. Stir to combine.
Finish with a drizzle of sesame oil, then stir in the cornstarch slurry to thicken the sauce. Cook until the sauce is thick and glossy.
Serve immediately with steamed rice.
