Start by marinating the chicken slices. In a small bowl, mix the cornstarch and water until well combined. Add the sliced chicken, oyster sauce, and black pepper. Let this marinate for about 15-20 minutes, allowing the flavors to meld.

Heat 1 teaspoon of neutral oil in a wok or a large pan over medium-high heat. Ensure the oil is hot before adding the chicken, as this helps to sear the meat perfectly.

Add the marinated chicken to the hot wok, spreading it out into a single layer. Cook for about 3-4 minutes without stirring; this allows a nice sear to form. Once golden brown, flip the chicken and continue cooking for another 2-3 minutes. Remove the cooked chicken and set it aside.

In the same wok, add the remaining 2 tablespoons of oil. Toss in the onion, bell pepper, and celery. Stir-fry for about 2-3 minutes until they start to soften. You want them to retain some crunch for texture.

Next, add the minced garlic, ginger, and the remaining oyster sauce. Stir these in, letting the garlic and ginger bloom and fill the kitchen with their incredible aroma.

Return the cooked chicken to the wok. Add the chicken broth, light soy sauce, dark soy sauce, sugar, Shaoxing rice wine, and sesame oil. Stir well to coat everything. In another small bowl, mix 1 1/2 teaspoons of cornstarch with a tablespoon of water and stir until smooth. Add this to the wok to thicken the sauce.

Once the sauce has thickened, sprinkle in the coarsely ground black pepper and give it one last toss. Taste and adjust seasoning if necessary.

Remove the wok from heat. Serve the chicken garnished with chopped green onions for a pop of color and freshness. Pair it with your chosen sides, and you’re good to go!