Black Pepper Chicken

1 pound (450 grams) chicken breasts or thighs, sliced against the grain into 1/4-inch (5-mm) thick pieces

Marinade
1 tablespoon light soy sauce (or soy sauce)
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch

Sauce
1/2 cup chicken broth
2 tablespoons light soy sauce (or soy sauce)
2 tablespoons Shaoxing wine (or dry sherry)
2 teaspoons dark soy sauce (or soy sauce)
1 tablespoon cornstarch
1 1/2 tablespoons sugar
2 teaspoons coarsely ground black pepper
1/8 teaspoon salt

Stir fry
2 tablespoons peanut oil (or vegetable oil)
1 teaspoon minced ginger
2 cloves garlic, minced
1/2 white onion, chopped
2 bell peppers, chopped mixed colors)

Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.

Combine all the sauce ingredients in a small bowl. Mix well and set aside.
Chop the aromatics and vegetables. Add the ginger and garlic to a small bowl. Add the onion and all the chopped peppers to another bowl.

Heat 1 tablespoon of oil in a wok (or nonstick pan) over high heat. When oil is hot, add the chicken. Immediately spread the chicken into a single layer using a spatula. Sear for 30 seconds or so, until the bottom is lightly browned. Flip the chicken. Let cook for 15 to 20 seconds. Stir occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.

Add the remaining tablespoon of oil into the wok. Add the ginger and garlic. Give it a quick stir until fragrant. Add the white onion and peppers. Stir and cook for 20 seconds.

Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked chicken. Quickly stir a few times to coat everything with the sauce. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet.

Serve hot with steamed rice or on top of boiled noodles.

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