Chicken with Snow Peas

Season the chicken breast strips with ground black pepper, tossing to coat evenly.

Heat the vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.

Add the seasoned chicken strips and stir-fry until cooked through and lightly golden, about 4-5 minutes. Transfer to a plate.

Add the diagonally sliced celery and sliced onion to the same skillet and stir-fry for 2 minutes until beginning to soften.

Add the snow peas and stir-fry for 1-2 minutes until bright green and tender-crisp.

In a small bowl, whisk together the cornstarch, sugar, soy sauce, and ¼ cup of the chicken broth until smooth.

Pour the remaining ¼ cup of chicken broth into the skillet with the vegetables and bring to a simmer.

Return the cooked chicken to the skillet and stir to combine with the vegetables.

Pour the cornstarch mixture into the skillet and stir constantly until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.

Serve the chicken and snow pea mixture over hot cooked rice.