#Oyster sauce lends a subtle, slightly salty taste to this Cantonese dish.# Combine the chicken with the soy sauce, brandy, cornstarch, salt and pepper.
Heat a wok and add the oil and garlic. Cook for about 1 minute to flavor the oil.
Remove the garlic and add the chicken in two batches. Stir-fry quickly without allowing the chicken to brown.
Remove the chicken and add the walnuts to the wok. Cook for about 2 minutes until the walnuts are slightly brown and crisp.
Slice the celery, add to the wok and cook for about 1 minute.
Add the oyster sauce and water and bring to the boil.
When boiling, return the chicken to the pan and stir to coat all the ingredients well.