Does anyone have recipe for Jimmie Chicken Cantonese from the Fort Worth Restaurant closed years ago?

* 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces

* 1 tablespoon cooking oil

* 2 tablespoons soy sauce

* 1 teaspoon oyster sauce

* 1 teaspoon fish sauce

* 1/4 teaspoon ground black pepper

* 2 cloves garlic, minced

* 1/2 cup chopped onion

* 1/2 cup chopped green bell pepper

* 1/2 cup chopped red bell pepper

* 1/4 cup chopped celery

* 1 tablespoon cornstarch

* 1 tablespoon water

* 1/2 cup chicken broth

* 1/4 cup chopped green onions

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.

2. Add the chicken and cook until browned on all sides.

3. Add the soy sauce, oyster sauce, fish sauce, and black pepper and cook for 1 minute more.

4. Add the garlic, onion, green bell pepper, red bell pepper, and celery and cook until the vegetables are softened.

5. In a small bowl, combine the cornstarch and water until smooth.

6. Add the cornstarch mixture to the skillet and stir until the sauce has thickened.

7. Add the chicken broth and bring to a boil.

8. Reduce heat to low and simmer for 5 minutes.

9. Stir in the green onions and serve immediately.

Tips:

* To make a spicier version of this dish, add a few dashes of chili sauce or sambal oelek.

* If you don't have any oyster sauce on hand, you can substitute it with an equal amount of hoisin sauce.

* This dish is also delicious served over jasmine rice.