INGREDIENTS
2
lbs boneless, skinless chicken thigh meat
1/2 tbsp
corn starch
2 tsp
fresh cracked black pepper
salt
1
yellow onion
2 cups
chopped celery
3/4 cup
chicken stock
1/4 cup
soy sauce
3 tbsp
white vinegar
2 tbsp
olive oil
1/2 tbsp
corn starch
1/2 tbsp
fresh cracked black pepper
1 cup
uncooked Jasmine rice (yields about 3 cups cooked)