Step 1

Dice chicken thighs into bite-sized pieces. Marinate with soy sauce, sesame oil, cornstarch, sugar, white pepper, and garlic. Set it aside and let it rest for at least 15 minutes.

Step 2

Thinly slice bell peppers, spring onions, onions, and mince the garlic cloves. In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, freshly ground black pepper, sugar, Shao Xing wine, cornstarch and a splash of water to create the sauce. Set it aside.

Step 3

Heat a wok or large pan over medium-high heat and drizzle in some oil. Sauté the minced garlic until fragrant, then add the marinated chicken. Stir fry for 3-4 minutes until the chicken is about 80% cooked.

Step 4

Toss in the sliced onions and bell peppers, cooking for 1-2 minutes until slightly softened. Pour in the prepared sauce and stir until it thickens and becomes glossy. Add spring onions at the end, and toss everything together.