Ingredients:

  • 1.5 lb chicken breast, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 2 tbsp coarsely cracked black peppercorns
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp granulated sugar
  • 1 tsp cornstarch
  • 1 tbsp water
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 medium yellow onion, cut into petals
  • 1 medium green bell pepper, cut into chunks

Instructions:

  1. In a medium bowl, toss the sliced chicken with soy sauce, cornstarch, and sesame oil. Let it marinate for at least 10 minutes.
  2. Whisk together the cracked black peppercorns, 2 tbsp soy sauce, oyster sauce, Shaoxing wine, and granulated sugar in a small jar.
  3. In a separate small bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry.
  4. Heat a wok or heavy-bottomed skillet over high heat until a drop of water evaporates instantly. Add 1 tbsp of neutral oil and sear the chicken in two batches until golden-brown and just cooked through. Remove chicken and set aside.
  5. Add another 1 tbsp of oil to the pan. Sauté onions and bell peppers for 2 minutes until slightly softened. Stir in garlic and ginger until fragrant.
  6. Pour in the prepared sauce mixture and return the seared chicken to the pan. Toss rapidly for 1 minute.
  7. Stir in the cornstarch slurry and continue tossing until the sauce transforms into a glossy, mahogany glaze that clings to the chicken.