Updated: Jun 23, 2021
3 Chicken breasts cut into bite sized pieces
2 tbsp of corn flour
1/2 tsp of salt
1/2 tsp of pepper
3 cloves of garlic
3 stalks of celery
1 small white onion
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sesame oil
1.5 tbsp vinegar
1 tsp semame oil
1 tsp freshly ground black pepper
1/2 tsp red chili flakes
2 tbsp oil
Sprinkle 2 tbsp of corn flour, 1/2 tsp of salt and 1/2 tsp of pepper and mix well.
I air fried the chicken with an oil spray at 380 for 20 mins. Shake the basket halfway through. You can also pan fry or bake. Remove and set aside on a plate.
Meanwhile prep your vegetables: Chop up 3 cloves of garlic. I used 3 stalks of celery cut into chunks at an angle & 1 small white onion diced. You can use whatever you have on hand.
Sauce: In a small bowl mix together 2 tbsp each of soy sauce, oyster sauce, dark soy sauce (omit and add more soy sauce if you don’t have dark) 1.5 tbsp of vinegar, 1 tsp of sesame oil, 1 tsp of freshly ground black pepper (this gives it spice) 1/2 tsp of red chili flakes.
Set a wok/frying pan to preheat on a stove on high heat. After its heated well add 2 tbsp of any oil. When it starts shining, add the onion and garlic. Fry for 2-3 mins , add the celery and fry for 2 mins. Dump in the chicken and the sauce. Mix and adjust seasoning.
This is a dry dish. For a saucier version, please add some chicken stock and thicken with cornflour. You could also serve this with noodles of your choice.