Black Pepper Chicken Stir-Fry

Name: Black Pepper Chicken Stir-Fry
Cuisine: Asian
Ingredients: 4 boneless skinless chicken thighs (~350 g), cut into strips; 1 tbsp soy sauce; 1 tsp cornstarch; 1 medium yellow onion, sliced; 3 cloves garlic, minced; 1 thumb fresh ginger, julienned; 1 red bell pepper, cut into strips; 1 green bell pepper, cut into strips; Chopped spring onions, for garnish; 2 tbsp oyster sauce; 1 tbsp soy sauce; 1 tbsp freshly ground black pepper; 1/2 tsp chili garlic sauce; 1 tsp sesame oil; 1/2 cup water or low-sodium chicken broth; 1 tsp cornstarch mixed with 2–3 tbsp water; 1 tbsp oil for frying

Instructions

Marinate chicken strips in soy sauce and cornstarch for 10–15 minutes.
Mix stir-fry sauce ingredients together in a small bowl and set aside.
Heat oil in a skillet or wok over high heat. Sear chicken 2 minutes per side. Transfer to plate.
In the same pan, sauté onions and bell peppers until crisp-tender.
Add garlic and ginger; sauté until fragrant.
Return chicken to the pan and mix with vegetables.
Pour in sauce mixture; stir to coat everything. Cook 1 minute.
Add broth or water; stir continuously. Add cornstarch slurry if a thicker sauce is desired.
Just before removing from heat, add sesame oil and stir. Garnish with spring onions.

Notes

Stir-fry is a quick cook — don't walk away or the vegetables will overcook.

Serve over white rice or scratch-made noodles.