In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch.
Toss chicken in sauce to coat and marinate 30 minutes.
In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened.
Add green onions and cook 2 minutes more.
Remove vegetables from wok.
Drain chicken and pat dry with paper towels.
Add chicken to wok and stir fry until chicken is done, about 3 minutes.
Mix remaining ingredients together in a small bowl.
Add to chicken with vegetables; simmer 3 minutes.
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