we have food at home.

~ingredients:

• 1.5 lb chicken breast 
• Chicken marinade: 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp oil, 1 tsp corn starch
• ½ bunch celery
• 4 dried red chili pepper
• 3 cloves garlic
• 3-4 green onion
• 1 tbsp shaoxing wine
• salt
• Sauce: 2 tbsp soy sauce, 1 tbsp sugar, ¼ cup water, 2 tsp corn starch
• Neutral cooking oil (i use avocado oil)

~instructions:

1. Slice the chicken breast into thin strips. 
2. Add the chicken marinade to the sliced chicken breast, and mix well. Set aside. 
3. Slice the celery on a diagonal, into thin strips, about 1/4 an inch wide. Set aside. 
4. Chop the green onion into 2-3 inch pieces. Set aside.
5. Roughly chop the garlic, and dried chili peppers. For the chili peppers, remove most of the seeds (or keep depending on your spice tolerance).
6. In a small bowl, mix together the sauce ingredients. Set aside. 
7. When ready to cook, heat up a wok on medium-high heat with oil. 
8. Once the wok starts to smoke, place the chicken breast into the wok in an even layer. 
9. Sear for 1-2 minutes, before flipping. Continue cooking until both sides have browned. This should take around 5 minutes, as the chicken should cook fast when it is sliced thin. 
10. Remove the chicken once cooked, and set aside. 
11. In the same wok, add a bit more oil. Throw in the aromatics (garlic and chili pepper), and toast for 30 seconds, or until fragrant. 
12. Add in the celery, and stir-fry for a minute over high heat. 
13. Add a splash of shaoxing wine, and season with a bit of salt. 
14. Continue to stir-fry until the celery starts to turn translucent, and is cooked. 
15. Add the chicken back in, and the green onion. 
16. Give the sauce a good stir (as the corn starch will have settled at the bottom), and pour over the chicken. 
17. Toss to combine over high heat, and the sauce will quickly reduce. 
18. Once the chicken and celery are coated in the sauce, turn off the heat. 
19. Serve, and enjoy with rice!