Ingredients

• 0.25 cups cornstarch
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon wine
• 1 teaspoon ground black pepper
• 1 pound skinless boneless chicken thighs , cut into 1-inch pieces

Instructions

1. 1 Gather Ingredients.
2. 2 For Chicken Coating, whisk together cornstarch, soy sauce, Shaoxing wine, and pepper in a large bowl. Mixture will be quite thick. Add chicken pieces to bowl; stir to coat chicken. Let stand at room temperature for 15 minutes.
3. 3 Meanwhile, for Black Pepper Sauce, whisk together chicken broth, oyster sauce, Shaoxing wine, soy sauce, water, cornstarch, and pepper in a medium bowl.
4. 4 Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat. Add half the chicken. Cook and stir until lightly browned and no longer pink, about 5 minutes. Transfer chicken to a plate; set aside. Repeat with remaining chicken. Remove chicken from skillet.
5. 5 Add remaining 1 tablespoon vegetable oil to skillet. Stir in minced garlic and ginger. Cook and stir until fragrant, about 30 seconds. Stir in bell pepper and onion. Cook and stir until crisp-tender, 2 to 3 minutes.
6. 6 Pour in Black Pepper Sauce and cook until sauce has thickened, 2 to 3 minutes. Return cooked chicken to skillet. Cook and stir until all ingredients are coated with sauce. Serve immediately over cooked white rice.

Nutrition per serving