Black Pepper Chicken

Ingredients:

500 grams boneless, skinless chicken thighs, cut into bite-sized pieces
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 teaspoon black peppercorns
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch
Salt to taste
Oil for frying

Instructions:

1. In a medium bowl, combine the chicken pieces, soy sauce, oyster sauce, sugar, cornstarch, and salt. Mix well to coat the chicken evenly. Marinate for at least 10-15 minutes.
2. Heat a large wok or skillet over medium-high heat. Add a drizzle of oil and swirl to coat the pan.
3. Add the black peppercorns to the pan and stir-fry for 30 seconds to 1 minute, until fragrant.
4. Add the marinated chicken to the pan and stir-fry until the chicken is no longer pink and is cooked through, about 5-7 minutes.
5. Add the onion and bell pepper to the pan and stir-fry for 2-3 minutes, until the vegetables are softened but still have some crunch.
6. Pour in a splash of water, just enough to slightly deglaze the pan. Bring to a simmer and let the sauce thicken slightly, about 1-2 minutes.
7. Taste and adjust seasonings as needed.
8. Serve immediately over steamed rice or noodles.

Tips:

For extra crispy chicken, you can dredge the chicken pieces in cornstarch before marinating.
If you like your food spicy, add a pinch of red pepper flakes or a tablespoon of chili sauce to the sauce.
You can also add other vegetables to the stir-fry, such as carrots, broccoli, or mushrooms.
Serve with a side of steamed vegetables or a simple salad for a complete meal.

Enjoy!