Ingredients:

  • 500 g (1.1 lbs) Chicken Breast or Thigh, cut into 1-inch bite-sized pieces
  • 1 Tbsp Light Soy Sauce (15 ml) (for velveting)
  • 1 Tbsp Shaoxing Rice Wine or Dry Sherry (15 ml)
  • 1 Tbsp Cornflour (Corn Starch) (8 g) (for velveting)
  • 1 tsp Sesame Oil (5 ml)
  • 4 Tbsp Oyster Sauce (60 ml)
  • 2 Tbsp Dark Soy Sauce (30 ml)
  • 1 Tbsp Light Soy Sauce (15 ml) (for sauce)
  • 1 Tbsp Granulated Sugar (12 g)
  • 1 tsp Rice Vinegar (5 ml)
  • 2 Tbsp Freshly Cracked Black Pepper (12 g)
  • ½ tsp Fine Sea Salt (3 g)
  • ½ Cup Chicken Stock (120 ml)
  • 1 Tbsp Cornflour (Corn Starch) (8 g) (for slurry)
  • 2 Tbsp Cold Water (30 ml)
  • 3 Tbsp High Smoke Point Oil (Groundnut/Peanut or Canola Oil) (45 ml)
  • 4 Cloves Garlic, roughly chopped (approx. 20 g)
  • 1 inch Fresh Ginger, peeled and minced (approx. 15 g)
  • 1 Medium Yellow Onion, cut into large wedges
  • 1 Red Bell Pepper, roughly chopped (approx. 150 g)
  • 1 Green Bell Pepper, roughly chopped (approx. 150 g)
  • 2 Spring Onions (Scallions), sliced on the bias, for garnish

Instructions:

  1. Prep the Chicken: Combine the chicken pieces with the light soy sauce (for velveting), rice wine, cornflour (for velveting), and sesame oil. Massage thoroughly until the liquids are absorbed. Set aside for 15 minutes to marinate.
  2. Make the Sauce: In a separate bowl, whisk together the oyster sauce, dark soy sauce, light soy sauce (for sauce), sugar, rice vinegar, freshly cracked black pepper, salt, and chicken stock until the sugar and salt are dissolved.
  3. Prepare Slurry: In a small cup, combine the remaining cornflour (for slurry) and cold water. Stir well and set aside. Chop all remaining vegetables (onions, peppers, garlic, ginger) and arrange them near the stove (Mise en Place).
  4. Cook the Chicken: Place the wok over high heat until smoking. Add 1 Tbsp of the cooking oil. Add half the marinated chicken to the wok. Stir-fry rapidly for 2-3 minutes until the pieces are opaque and nicely browned. Scoop the chicken out and set aside. Repeat with the remaining oil and chicken, then set all the cooked chicken aside.
  5. Stir-Fry Aromatics and Vegetables: Return the wok to high heat and add the last tablespoon of oil. Add the chopped garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add the onion wedges and bell peppers. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
  6. Combine and Finish: Return all the reserved cooked chicken to the wok with the vegetables. Toss quickly.
  7. Add Sauce and Thicken: Give the pre-mixed Black Pepper Sauce a quick stir and pour it over the chicken and vegetables. Toss to coat. Once the sauce is bubbling, stir the Cornflour Slurry again and pour it into the centre of the wok. Stir vigorously for 10–20 seconds until the sauce turns glossy and thick.
  8. Serve: Transfer immediately to a serving dish. Garnish with the sliced spring onions and serve hot over rice or noodles.