1-Marinate the sliced chicken: Mix 12 ounces chicken with 3 tablespoons water, 1 teaspoon cornstarch, 1 teaspoon neutral oil, 2 teaspoons oyster sauce, and 1/2 teaspoon coarsely ground black pepper. Rub in well and let sit for 10 minutes.

2-Prepare the sauce: Combine 1/2 cup chicken stock, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon sugar, 2 teaspoons dark soy sauce, and 1/2 teaspoon sesame oil. Set aside.

3-Heat wok: Get it smoking hot over high heat, add 2 tablespoons neutral oil. Sear chicken in a single layer until opaque, a few minutes. Remove and set aside.

4-Stir-fry aromatics: Medium heat, add 1 tablespoon oil, 2 cloves chopped garlic, and onion wedges. Stir briefly, then add 1 tablespoon Shaoxing wine around edges.

5-Add veggies: Toss in 1/2 bell pepper pieces, 1 stalk sliced celery, and 1 teaspoon coarsely ground black pepper. Stir-fry 30 seconds.

6-Build sauce: Add sauce mix, simmer and deglaze. Drizzle in cornstarch slurry (1 1/2 tsp cornstarch + 2 tbsp water) while stirring until gravy-like.

7-Finish: Return chicken and juices, coat well. Adjust with more dark soy, slurry, stock, or water if needed. Serve hot with steamed rice.