For the Marinade:

• 12 ounces boneless skinless chicken breast, thinly sliced
• 3 tablespoons water
• 1 teaspoon cornstarch
• 1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
• 2 teaspoons oyster sauce
• 1/2 teaspoon coarsely ground black pepper

For the Sauce:

• 1/2 cup low sodium chicken stock
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2 teaspoons dark soy sauce
• 1/2 teaspoon sesame oil

For the Stir-Fry:

• 3 tablespoons neutral oil (divided)
• 2 cloves garlic, finely chopped
• 1 medium onion, cut into wedges
• 1 tablespoon Shaoxing wine
• 1/2 bell pepper, any color, cut into 1-inch pieces
• 1 stalk celery, thinly sliced on an angle
• 1 teaspoon coarsely ground black pepper
• 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water to form a slurry