we have food at home.

~ingredients: 

• 1lb chicken breast (cut into slices)
• chicken marinade:
  • 3 tbsp water
  • 1 tsp cornstarch
  • 1 tsp oil
  • 1 tbsp oyster sauce
  • 1 tsp baking powder
  • 1 tsp black pepper
• 2-3 stalks celery (thinly sliced at an angle)
• 1/2 green pepper (cut into 1 inch pieces)
• 1/2 red pepper (cut into 1 inch pieces)
• 1/2 white onion (cut into 1 inch pieces)
• 2 green onion (cut into 1.5 inch pieces)
• 1 can baby corn (optional, i just like baby corn)
• 3 cloves garlic (minced)
• sauce: 1/2 cup water, 1 tsp chicken bouillon, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tsp black pepper sauce
• neutral oil for cooking 
• 1 tbsp shaoxing wine
• 1 tsp corn starch

~instructions:

1. Marinade your chicken with the above listed marinade ingredients for a minimum of 30 minutes. The marinade will be wet at first, but continue massaging the marinade into the chicken until most of the liquid has absorbed. Set aside. 
2. Mix together the ingredients listed above for the black pepper sauce, set aside. 
3. Prep your veggies, set aside. 
4. Once you’re ready to cook, heat up a wok on high heat with some neutral oil (about 1 tbsp) 
5. When the wok is smoking, add in the chicken in a single layer. Let the chicken sear for a minute before flipping. Cook for another minute, then remove. Set aside. 
6. In the same wok, add some more oil (1 tbsp), followed by the garlic and onion. 
7. Stir-fry for 1 minute, then pour the Shaoxing wine in a circular motion over the onions. 
8. Quickly add in the rest of the vegetables (peppers, celery, green onion), and stir fry for another minute. 
9. Add in your chicken and baby corn (if using)
10. Add some more black pepper (1 tsp), followed by the sauce. Stir fry for another 30 seconds, and let the sauce come to a simmer.  
11. Mix 1 tsp of corn starch with 1 tbsp water to make a corn starch slurry. Then, pour it into the sauce. Adjust as needed depending on if you want the sauce thicker or thinner. You can also add a bit more dark soy sauce if it isn’t dark enough.
12. Stir to coat evenly in the sauce. 
13. Turn off the heat, and serve over rice. Enjoy!