Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

1 tbsp soy sauce

1 tbsp Shaoxing wine (or dry sherry)

1 tsp cornstarch

1/2 tsp ground white pepper

1/4 tsp salt

2 tbsp vegetable oil, divided

4 cloves garlic, minced

1 inch ginger, minced

1 medium onion, sliced

1 bell pepper (any color), sliced

2-3 green onions, chopped, for garnish

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp honey (or brown sugar)

1 tbsp Shaoxing wine (or dry sherry)

1 tbsp cornstarch

1/2 cup chicken broth

2 tbsp freshly ground black pepper (adjust to taste)

1 tsp sesame oil

Instructions

Step 1: In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tsp cornstarch, 1/2 tsp ground white pepper, and 1/4 tsp salt. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or up to overnight.

Step 2: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey (or brown sugar), 1 tbsp Shaoxing wine (or dry sherry), 1 tbsp cornstarch, 1/2 cup chicken broth, 2 tbsp freshly ground black pepper, and 1 tsp sesame oil. Make sure there are no lumps and set aside.

Step 3: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated chicken in a single layer (cook in batches if needed). Stir-fry for 3-4 minutes until browned and cooked through. Remove the chicken and set aside.

Step 4: Add the remaining 1 tbsp vegetable oil to the wok. Stir-fry the minced garlic and ginger for about 30 seconds until fragrant. Then add the sliced onion and bell pepper, cooking for 2-3 minutes until slightly softened.

Step 5: Pour the prepared black pepper sauce into the wok with the vegetables. Bring to a simmer while stirring constantly until the sauce thickens slightly, about 1-2 minutes.

Step 6: Return the cooked chicken to the wok. Stir well to coat the chicken and vegetables evenly in the sauce. Cook for another 1-2 minutes to meld the flavors. Serve immediately over steamed rice or noodles, garnished with chopped green onions.

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes or sliced chili peppers to the sauce.

Substitute chicken thighs with boneless chicken breasts if preferred, but thighs remain juicier.

If you don’t have Shaoxing wine, dry sherry or a splash of rice vinegar can work as substitutes.

Use fresh ground black pepper for the best aroma and flavor intensity.

Add mushrooms or snap peas along with the bell peppers for extra vegetables.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it tends to be drier than thighs. Cook it carefully to avoid overcooking and consider marinating longer for tenderness.

How can I make this dish spicier?

Increase the amount of freshly ground black pepper or add chili flakes or fresh chili slices to the sauce. Adjust gradually to suit your preferred heat level.