Step 1

Start by combining all of the sauce ingredients together in a medium-sized bowl and set them aside until they are needed.

Step 2

Then continue by preparing your chicken. If it hasn’t been deboned and skinned, do so now (there are tons of tutorials available to help you). Dice each chicken thigh into 1-inch blocks.

Step 3

In a medium bowl, combine the corn starch, fine salt, black pepper, garlic powder, onion powder and ginger powder. Toss the chicken pieces in the corn starch mixture until they are all well and evenly coated.

Step 4

Heat the peanut oil in a large non-stick frying pan and cook the coated chicken in batches over medium heat.

Step 5

Remove each batch from the pan and set aside on a plate. Continue until all the chicken has been cooked.

Step 6

Once all of the chicken has been cooked, place it back into the pan and add the green bell pepper, onion and celery. Add more peanut oil if needed and sauté for about 5-8 minutes or until the vegetables have become tender.

Step 7

Add the sauce ingredients and bring the mixture to a boil. Once it has begun to boil, reduce the heat and allow the mixture to simmer for about 10 minutes, or until the sauce has become thicker.

Step 8

Serve hot over a bowl of cooked rice and garnish with sesame seeds and chives.