Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) pieces
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) Shaoxing rice wine (or dry sherry)
  • 1 teaspoon (5ml) cornstarch (cornflour)
  • 1/2 teaspoon (2.5ml) ground white pepper
  • 1 tablespoon (15ml) vegetable oil
  • 2 tablespoons (30ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1/2 cup (120ml) chicken broth
  • 2 tablespoons (30ml) oyster sauce
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) dark soy sauce (for color – optional)
  • 2 tablespoons (30ml) brown sugar
  • 2 tablespoons (30ml) coarsely ground black pepper
  • 1 teaspoon (5ml) cornstarch (cornflour) mixed with 2 teaspoons (10ml) water (slurry)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 onion, sliced
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. In a bowl, combine chicken with marinade ingredients. Mix well and let sit for at least 30 minutes, or up to overnight in the fridge.
  2. In a separate bowl, whisk together chicken broth, oyster sauce, soy sauce, dark soy sauce (if using), brown sugar, and black pepper. Set aside.
  3. In a small bowl, mix cornstarch and water until smooth. Set aside.
  4. Heat vegetable oil in a wok or large frying pan over high heat. Add garlic and ginger and stir-fry for about 30 seconds until fragrant. Add bell peppers and onion and stir-fry until slightly softened, about 2-3 minutes.
  5. Add the marinated chicken to the wok and stir-fry until cooked through and lightly browned, about 5-7 minutes.
  6. Pour the black pepper sauce into the wok and bring to a simmer.
  7. Stir the cornstarch slurry and slowly drizzle it into the sauce while stirring constantly. Cook until the sauce thickens to your desired consistency, about 1-2 minutes.
  8. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately over rice or noodles. Enjoy your black pepper chicken!