Servings: 4 servings 1x
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 2 tbsp corn starch
- ½ tbsp + 1 tsp fresh cracked black pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 2 tbsp olive oil – separated
- 1 yellow onion – diced
- 4 stalks celery cut on a diagonal into slices
- ½ cup chicken broth
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tbsp oyster sauce
Instructions
- Cut the chicken thighs into bite sized cubes. Mix cornstarch, ½ tbsp fresh cracked black pepper, garlic powder, and ginger powder. Toss the chicken in this mixture.
- Heat 1 tbsp oil in a large skillet over medium heat. Add the chicken to the pan to brown. If your skillet is smaller, you may want to brown the chicken in batches so that you don’t overcrowd the pan.
- Cook the chicken for about 6 minutes flipping occasionally and then remove from the pan.
- Add the onion and celery to the pan along with another 1 tbsp of oil. Saute until soft and fragrant – about 6 minutes.
- While the veggies saute, mix the chicken broth, soy sauce, rice vinegar, oyster sauce and 1 tsp fresh cracked black pepper
- Pour the chicken back into the pan with the sauteed veggies along with the sauce. Bring the mixture to a simmer and simmer 5 minutes, tossing as the sauce thickens.
- Remove from pan and serve immediately with a garnish of toasted sesame seeds and scallions
Notes
- swap corn starch for arrowroot starch or potato starch
- to make this recipe gluten free use fish sauce instead of oyster sauce and coconut aminos or tamari instead of soy sauce
- store in an airtight container in the fridge for up to 4 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.