Ingredients:

• 1 – 11/2 lbs Chicken Breast, cut into bite size pieces

Marinade:

• Salt
• 1/4 cup Soy Sauce
• 1/4  cup Cornstarch
• 1 /4 cup Apple Cider Vinegar
• 3 tbsp Ground Black Pepper freshly ground from a grinder not a can or shaker
• 1 teaspoon ground Ginger
• 1 teaspoon Sugar

To Cook Chicken:

• 1/2 cup Sesame Oil
• 1 large sweet onion, large dice
• 6 Celery Stalks, diagonally sliced
• Salt
• 2 teaspoons Soy Sauce
• 3 tablespoons Apple Cider Vinegar
• 2 tablespoons Ground Black Pepper
• 1 teaspoon sugar
• 1/4 teaspoon ground ginger, or to taste
• rice for serving

Directions:

1. Place chicken in a bowl with marinade ingredients. Stir well to mix ingredients and coat chicken. Let sit for 20-30 minutes in the refrigerator.
2. In a large skillet add 2 tablespoon oil and the chicken pieces (remove from marinade). Cook over medium heat until chicken is cooked through. Remove from pan and set chicken aside.
3. In the same pan, over medium heat, add 2 tablespoons  sesame oil to heat then add celery and onions. Cook for 1-2 minutes then add soy sauce, salt, apple cider vinegar, black pepper, sugar, and ground ginger.  When the veggies turn slightly soft add the chicken and toss well to coat and heat through.
4. Serve hot over rice.