Step 1

Cut the chicken against the grain into 1/4-1/2 inch strips. Pat dry and set aside.

Step 2

In a large bowl, mix the cornstarch, light soy sauce, Shaoxing wine, and black pepper until smooth. Add the chicken, mix until well coated, and then cover and marinate for 10-15 minutes at room temperature (or in the fridge for 30-60 minutes).

Step 3

In a separate bowl, whisk the chicken broth, oyster sauce, Shaoxing wine, light soy sauce, cornstarch, and black pepper until smooth. Set aside.

Step 4

Warm 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 30-60 seconds. Flip and cook for another 30 seconds. If needed, work in batches to give the meat room to brown. Remove the cooked chicken to a plate.

Step 5

Add the remaining 1 tablespoon of vegetable oil along with the garlic and ginger. Cook, stirring constantly, for 30-60 seconds or until fragrant. Add the bell peppers and onions and stir-fry for 2-3 minutes or until crisp-tender.

Step 6

Pour the prepared black pepper sauce into the skillet with the vegetables. Stir and simmer for 2-3 minutes, until it thickens.

Step 7

Return the cooked chicken to the skillet and toss everything together until the chicken is well-coated with the sauce and cooked through.

Step 8

Serve the Black Pepper Chicken hot with steamed white rice. Enjoy!