Here’s how to make Black Pepper Chicken:

Step 1: Marinate the Chicken

1. In a medium bowl, combine the chicken with 1 tablespoon of soy sauce, 1 teaspoon of oyster sauce, and 1 teaspoon of freshly cracked black pepper. Toss to coat the chicken evenly. Let it marinate for 10-15 minutes while you prep the other ingredients.
   • Tip: If you have more time, let the chicken marinate for up to 30 minutes for even more flavor.

Step 2: Prep the Vegetables

2. While the chicken marinates, slice the onion and bell pepper into thin strips. Mince the garlic and ginger, and set them aside.
   • Variation: You can also add more vegetables like carrots, snow peas, or mushrooms for extra crunch and nutrition.

Step 3: Cook the Chicken

3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for 4-5 minutes on each side, or until the chicken is golden brown and fully cooked. Remove the chicken from the pan and set it aside.
   • Tip: Don’t overcrowd the pan—cook the chicken in batches if necessary to get a nice sear on each piece.

Step 4: Sauté the Vegetables

4. In the same skillet, add another tablespoon of oil. Add the sliced onion, bell pepper, garlic, and ginger. Stir-fry for about 2-3 minutes, until the vegetables are slightly softened but still have a bit of crunch.
   • Tip: Stir-frying at a high heat ensures the vegetables stay crisp and don’t become mushy.

Step 5: Make the Sauce

5. In a small bowl, whisk together 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar. This will be your flavorful sauce base.
   • Tip: The dark soy sauce adds a beautiful color to the dish, but if you don’t have it, you can simply use regular soy sauce.

Step 6: Combine and Simmer

6. Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Let the mixture simmer for 2-3 minutes, allowing the chicken to absorb the flavors of the sauce.
   • Tip: If you like a thicker sauce, you can dissolve 1 teaspoon of cornstarch in 2 tablespoons of water and stir it into the sauce at this point.

Step 7: Add More Black Pepper

7. Just before serving, sprinkle the remaining freshly cracked black pepper over the chicken for an extra kick. Taste and adjust the seasoning if necessary—you might want to add a touch more soy sauce or pepper, depending on your preference.

Step 8: Garnish and Serve

8. Garnish with sliced green onions and serve the Black Pepper Chicken over a bed of steamed rice or noodles. Enjoy!
   • Variation: For a low-carb option, serve with cauliflower rice or sautéed zucchini noodles.Here’s how to make Black Pepper Chicken:
     

     Step 1: Marinate the Chicken

     1. In a medium bowl, combine the chicken with 1 tablespoon of soy sauce, 1 teaspoon of oyster sauce, and 1 teaspoon of freshly cracked black pepper. Toss to coat the chicken evenly. Let it marinate for 10-15 minutes while you prep the other ingredients.
        • Tip: If you have more time, let the chicken marinate for up to 30 minutes for even more flavor.

     Step 2: Prep the Vegetables

     2. While the chicken marinates, slice the onion and bell pepper into thin strips. Mince the garlic and ginger, and set them aside.
        • Variation: You can also add more vegetables like carrots, snow peas, or mushrooms for extra crunch and nutrition.

     Step 3: Cook the Chicken

     3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for 4-5 minutes on each side, or until the chicken is golden brown and fully cooked. Remove the chicken from the pan and set it aside.
        • Tip: Don’t overcrowd the pan—cook the chicken in batches if necessary to get a nice sear on each piece.

     Step 4: Sauté the Vegetables

     4. In the same skillet, add another tablespoon of oil. Add the sliced onion, bell pepper, garlic, and ginger. Stir-fry for about 2-3 minutes, until the vegetables are slightly softened but still have a bit of crunch.
        • Tip: Stir-frying at a high heat ensures the vegetables stay crisp and don’t become mushy.

     Step 5: Make the Sauce

     5. In a small bowl, whisk together 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar. This will be your flavorful sauce base.
        • Tip: The dark soy sauce adds a beautiful color to the dish, but if you don’t have it, you can simply use regular soy sauce.

     Step 6: Combine and Simmer

     6. Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Let the mixture simmer for 2-3 minutes, allowing the chicken to absorb the flavors of the sauce.
        • Tip: If you like a thicker sauce, you can dissolve 1 teaspoon of cornstarch in 2 tablespoons of water and stir it into the sauce at this point.

     Step 7: Add More Black Pepper

     7. Just before serving, sprinkle the remaining freshly cracked black pepper over the chicken for an extra kick. Taste and adjust the seasoning if necessary—you might want to add a touch more soy sauce or pepper, depending on your preference.

     Step 8: Garnish and Serve

     8. Garnish with sliced green onions and serve the Black Pepper Chicken over a bed of steamed rice or noodles. Enjoy!
        • Variation: For a low-carb option, serve with cauliflower rice or sautéed zucchini noodles.