Step 1

Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.

Step 2

Heat the vegetable oil in a large pan over high heat.

Step 3

Add the chicken to the pan in a single layer and season to taste with salt and pepper.

Step 4

Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.

Step 5

Remove the chicken from the pan and place on a plate lined with paper towels.

Step 6

Add the broccoli, celery and bell pepper to the pan. Cook for 4-5 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in the baby corn. Add the garlic and cook for 30 seconds more.

Step 7

Add the chicken back to the pan with the vegetables.

Step 8

In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste and 2 teaspoons cornstarch.

Step 9

Pour the sauce over the chicken and vegetables; bring to a simmer. Cook for 1-2 minutes or until sauce has thickened. Serve immediately over rice if desired.