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