Separate celery leaves and stalks. Remove strings from the stalk and cut diagonally into 1cm slices. Roughly chop the leaves for garnish. Cut yellow bell pepper into bite-sized pieces. Slice king oyster mushrooms in half lengthwise, then cut diagonally into 1cm slices. Remove stems from cherry tomatoes.

Cut chicken thigh into bite-sized pieces.

In a resealable bag, combine marinade ingredients and chicken. Massage to mix well. Add celery stalks, bell pepper, mushrooms, and cherry tomatoes. Mix lightly, remove air, seal the bag, and refrigerate for 30 minutes.

Transfer contents of the bag, including marinade, into a frying pan. Cover with a lid and cook over medium heat for 7–8 minutes until chicken is cooked through. Remove the lid and stir lightly.