Ingredients:

  • 1 lb chicken thighs or breast, thinly sliced
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp cornstarch
  • 1 tsp neutral oil
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp coarsely cracked black pepper
  • 1 tsp granulated sugar
  • 1/4 cup chicken stock
  • 1 tsp cornstarch
  • 2 tbsp neutral oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 medium yellow onion, sliced into wedges
  • 1 large green bell pepper, chopped into chunks
  • 2 stalks green onion, cut into 1-inch pieces

Instructions:

  1. Combine the sliced chicken with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1 tsp neutral oil in a bowl. Toss until the meat is evenly coated and glossy.
  2. Let the chicken rest for 5 minutes.
  3. In a separate bowl, whisk together 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp cracked black pepper, 1 tsp sugar, 1/4 cup chicken stock, and 1 tsp cornstarch until dissolved.
  4. Heat 1 tbsp of neutral oil in a wok over high heat until shimmering. Add chicken in a single layer, sear undisturbed for 2 minutes, then stir-fry for another 2 minutes until nearly cooked through. Remove chicken from the pan and set aside.
  5. Add the remaining 1 tbsp of oil to the wok. Toss in sliced onions and bell peppers, stir-frying for 2 minutes until edges soften.
  6. Stir in minced garlic and ginger; fry for 30 seconds until aromatic.
  7. Return the chicken to the pan and pour in the black pepper sauce. Toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze.
  8. Stir in green onions and remove from heat immediately.