Black Pepper Chicken 🛒 Ingredients Chicken and Marinade 1 lb (450 g) chicken breasts or thighs, sliced against the grain into 5 mm thick pieces 1 tablespoon light soy sauce 1 tablespoon chicken broth 1 tablespoon cornstarch Sauce ½ cup chicken broth 2 tablespoons light soy sauce 2 teaspoons dark soy sauce (or regular soy sauce) 1 tablespoon cornstarch 1½ tablespoons sugar 2 teaspoons coarsely ground black pepper ⅛ teaspoon salt Stir-Fry 2 tablespoons peanut oil or vegetable oil 1 tablespoon fresh ginger, minced 2 cloves garlic, minced ½ white onion, chopped 2 bell peppers, chopped (mixed colors recommended) 👩‍🍳 Preparation Start by marinating the chicken. In a medium bowl, combine the sliced chicken with the soy sauce, chicken broth, and cornstarch. Mix gently by hand until the chicken is evenly coated with a thin, velvety layer. Let it rest for 10 to 15 minutes. This brief marinade helps tenderize the chicken and ensures a silky texture once cooked. While the chicken marinates, prepare the sauce. In a small bowl, whisk together the chicken broth, light soy sauce, dark soy sauce, cornstarch, sugar, black pepper, and salt. Mix well until the cornstarch is fully dissolved. Set aside. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until hot. Add the chicken and immediately spread it into a single layer with minimal overlap. Let it sear undisturbed for about 30 seconds so it develops light browning. Flip the pieces and cook for another 15 to 20 seconds, stirring occasionally. The chicken should be lightly browned but still slightly pink inside. Transfer it to a plate and set aside. Add the remaining oil to the same skillet. Toss in the minced ginger and garlic, stirring briefly until fragrant. Add the chopped onion and bell peppers, then stir-fry for about 20 seconds. The vegetables should remain crisp and vibrant. Stir the sauce once more to ensure it’s smooth, then pour it into the skillet. Stir immediately as it thickens within seconds, forming a glossy sauce. Return the chicken to the pan and toss everything together quickly so the sauce coats each piece evenly. As soon as the chicken is fully cooked, remove the skillet from the heat to prevent overcooking. 🍽️ Serving Transfer the Black Pepper Chicken to a serving plate right away. Serve hot with steamed rice, fried rice, or noodles for a complete and satisfying meal.