Marinate chicken for at least 30 minutes in 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tsp black pepper, 1 tbsp cornstarch, 2 tbsp light soy sauce, 2 tbsp wine.
Stir fry some ginger in oil for 1 minute. Add carrot and celery and fry for 2 minutes. Add ½ cup water, cover and let simmer for 2 minutes. Remove vegetables and set aside. Save the broth in a separate contained to make cornstarch slurry later on.
Stir fry the rest of the ginger and garlic in oil for 2 minutes until golden brown. Add chicken and stir fry until meat turns white (cooked). Add 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tsp black pepper, dark soy sauce, sugar. Mix well.
Add the vegetables and mix. Add cornstarch slurry and mix well. Let it simmer until gravy thickens. Taste and adjust as necessary.
