Place chicken into a gallon-sized ziplock baggie. Set aside.
Whisk together water and cornstarch in a large bowl.
Whisk in chicken broth, vinegar, soy sauce, brown sugar, sriracha, ginger, and pepper.
Pour half over chicken. Reserve the other half.
Marinate chicken for 8 hours in the fridge.
Heat olive oil in a large non-stick skillet over medium-high heat.
Pour in chicken (with marinade from the baggie), onion, bell peppers, and celery.
Cook, stirring regularly, until the chicken has cooked through and the veggies are tender (about 10 minutes.)
Add in remaining sauce and simmer until the sauce has thickened (about 5 minutes.)
Serve with garnishes and rice and enjoy!
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