CHICKEN PREP: Cut the chicken into small, bite-sized pieces. (This step is optional, but will ensure super-tender chicken): Place in a small bowl, toss with baking soda, and refrigerate, covered, for 15 minutes. After 15 minutes, place chicken in a fine mesh sieve and rinse thoroughly in cold water. Pat dry with paper towels. (Because this step is optional, you can simply chop the chicken and proceed with the recipe.) Toss chicken with salt, pepper to taste (I add about 1/4 teaspoon each) and 1/2 teaspoon cornstarch.
VEGGIE PREP: Prepare the ingredients, because the cooking goes fast. Chop the pepper into small bite-sized chunks, thinly slice the celery on the bias (diagonal) (Hold your knife diagonally across the celery stalk, and thinly slice. This helps obtain more surface area to brown the celeryand reduce the cooking time.) Thinly slice the yellow onion. Mince the ginger and garlic.
SAUCE PREP: In a small bowl, add remaining 1 teaspoon cornstarch and soy sauce. Whisk with a fork until completely smooth. Stir in the oyster sauce, chicken stock, honey, rice vinegar, and sesame oil. Add pepper to taste. (I would start with 1/2 teaspoon and go up to 2 teaspoons -- all depends on the type of pepper you have and personal heat preferences or tolerances; start with less; you can always add more.) Whisk until smooth; reserve for later.
COOK: Heat vegetable oil in a large skillet over high heat. Add the bell pepper, onion, and celery. Cook for 5-8 minutes or until crisp tender (still have a bite to them, but not hard and not soggy). And the garlic and ginger. Be very careful to make sure neither burn -- only cook for about 20 seconds. Transfer veggies to a plate and set aside. Add chicken to the skillet (adding an additional tablespoon of oil if needed) and stir constantly for about 2-4 minutes or until both sides are lightly browned (not fully cooked through; time will vary depending on size of chicken chunks).
COOK CONT.: Return all the cooked veggies and the sauce mixture (give the sauce a quick stir before adding in case ingredients have settled). Toss with tongs for 1-3 minutes or until sauce has slightly thickened and chicken is fully cooked. Optional: garnish with green onions. Taste and adjust seasonings to taste adding more salt if needed and pepper if desired.
ENJOY: Enjoy immediately served over cooked white rice or with cooked chow mein noodles.
Notes
Note 1: Garlic/ginger: I recommend using fresh ingredients so neither burn at the high cooking heats. Jarred or paste garlic and ginger cook much quicker at a high heat.Note 2: Rice: If you'd like to serve this stir fry with noodles instead of rice, cook 6 ounces of chow mein noodles (I use WEL-pak®) for 2 minutes in boiling water. Drain and rinse in cold water. Increase the chicken stock/broth in the sauce to 1/3 cup. Add the cooked noodles back in when you add in the sauce. Toss with tongs for an extra minute.Nutrition Facts do not include rice or noodles.