Trim excess fat from chicken and cube into 1/4-inch pieces.
Place the chicken, ginger, cornstarch & water in a bowl. Rub and mix until no liquid can be seen. Add sesame oil. Mix then set aside.
1 1/2 lbs chicken, 2 tsp ginger, 2 tsp cornstarch, 2 tsp sesame oil, 2 tbsp water
Mix all the ingredients for the sauce.
1 tbsp ground black pepper, 4 tsp cornstarch, 6 tbsp oyster sauce, 2 tsp light sauce sauce, 2 tsp dark soy sauce, 6 tbsp water
Heat up the oil in a wok over high heat. Add the chicken. Stir fry until the chicken cubes become pale on the surface.
4 tbsp cooking oil
Add onion, bell pepper and celery. Fry for 10 minutes or so until the chicken is fully cooked and the onions are cooked to your taste.
1 red bell pepper, 2 small onions, 1/4 lbs celery
Pour in the sauce (stir well beforehand). Fry until it becomes thick and coats the chicken and vegetables evenly.
Sprinkle scallions over. Dish out and serve immediately with plain rice.
2 tbsp scallions