Black Pepper Chicken

CHICKEN:--
6 chicken thighs, boneless
1 orange bell pepper, diced
1 yellow onion, sliced
3 celery stalks, sliced
2 tbsp cornflour
1 tbsp garlic powder
1 tsp New York Cut pepper
¼ tsp SIDS CRAZY SALT
½ tbsp onion powder
1 tsp ginger powder
2 tbsp peanut oil
2 cups cooked rice (leftovers)
SAUCE:--
½ cup chicken stock
¼ cup oyster sauce
¼ cup rice wine vinegar
½ tbsp garlic, minced
1 tsp New York Cut pepper
1 tsp chilli powder
½ tsp ginger powder

SAUCE:
In a large bowl, mix together all the sauce ingredients and set aside.
CHICKEN:
Cut chicken into 2 cm cubes and pat dry with a towel.
In a small bowl mix cornflour, garlic powder, black pepper, SIDS CRAZY SALT, onion powder, and ginger powder. Place chicken a bowl and coat well with the spice and cornflour mixture.
Heat peanut oil over medium heat in a large frypan on medium high until shimmery.
Add chicken to oil in small batches so it can cook quickly - don't overcrowd pan.
Remove chicken from pan, place on a plate and repeat the sautéing process with the rest of the chicken in batches until done.
Sauté vegetables in the hot pan for about 5 minutes until vegetables are tender, then add the chicken back into the pan.
Add sauce and stock to pan, bring mixture to boil, reduce heat and simmer for about 10 minutes.
Serve over a large bowl of rice and enjoy!