INGREDIENTS:
Chicken Marinade:
1 pound boneless skinless small diced chicken thighs
1/2 Tbsp. chili vinegar*
2 Tbsp. soy sauce
1/4 tsp. ground ginger
2 Tbsp. cornstarch
Mix and marinate for 30 minutes
*Chili vinegar: 1/2 cup vinegar and 1 seeded red chili pepper.
Add pepper to vinegar and bring to simmer. Simmer for 15 seconds and turn off heat.
Cool to room temp.
3/4 cup diced onion
2-3 stalks celery cut thinly and on a bias
1/2 Tbsp. chili vinegar*
2 Tbsp. soy sauce
1 to 1 1/2 Tbsp coarse fresh ground black pepper
oil
02
Method
In wok or pan on high heat add oil and chicken.
Spread and let cook for 15-20 seconds before stirring.
Cook and stir for 3-5 minutes or until done.
Remove from wok and set to the side.
In wok or pan on high heat add 2 tbsp. oil, onions and celery.
Cook and stir for one minute...no longer.
Add cooked chicken and give a couple stirs to incorporate.
Add chili vinegar, soy sauce and black pepper.
Cook and stir one minute.
Serve immediately.
Enjoy.
