Step 1

Heat 1 tablespoon oil over medium-high heat in a large sauté pan or wok.  Add chicken and sauté for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.  Use a slotted spoon to transfer the chicken to a clean plate, and set aside.

Step 2

Add the remaining 1 tablespoon oil to the sauté pan, along with the bell pepper, onion, celery and garlic.  Sauté for 5-6 more minutes, stirring occasionally.

Step 3

Meanwhile, as the veggies are sautéing, whisk together the soy sauce, cornstarch, oyster sauce, vinegar, black pepper and ginger in a small bowl until combined.

Step 4

Once the veggies are ready go to, add the chicken and sauce mixture to the pan, and stir until the veggies and chicken are evenly coated.  Continue to cook for 1-2 minutes, or until the sauce has thickened.  Taste, and season with extra soy sauce and/or black pepper as desired.

Step 5

Remove from heat, and serve immediately, sprinkled with your desired toppings.