Ingredients

3/4 pound Chicken thigh Boneless skinless chicken thigh or breast
1 Bell pepper Red or green bell pepper, cut thin slices
1 Onion Cut thin slices
2 cloves Garlic Minced
2 tbsp Cooking oil Neutral oil

For Chicken Marinade:
2 tsp Cornstarch
1 tsp Sesame oil
2 tsp Shao Xing Wine
1 tbsp Regular soy sauce
½ tsp Black pepper Freshly ground or crushed coarse black pepper

Stir Fry Sauce:
1 tsp Black pepper
1 tbsp Light soy sauce
1 tsp Dark soy sauce
3 tbsp Oyster sauce Or hoisin sauce or vegetarian stir fry sauce
1 tbsp Shao Xing wine Chinese cooking rice wine or Japanese mirin
1 tsp Cornstarch or potato starch
3 tbsp Water or chicken broth ( low sodium )
2 tsp Sesame oil

Directions

Dice chicken thighs into bite-sized pieces. Marinate with soy sauce, sesame oil, cornstarch, sugar, white pepper, and garlic. Set it aside and let it rest for at least 15 minutes.

Thinly slice bell peppers, spring onions, onions, and mince the garlic cloves. In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, freshly ground black pepper, sugar, Shao Xing wine, cornstarch and a splash of water to create the sauce. Set it aside.

Heat a wok or large pan over medium-high heat and drizzle in some oil. Sauté the minced garlic until fragrant, then add the marinated chicken. Stir fry for 3-4 minutes until the chicken is about 80% cooked.

Toss in the sliced onions and bell peppers, cooking for 1-2 minutes until slightly softened. Pour in the prepared sauce and stir until it thickens and becomes glossy. Add spring onions at the end, and toss everything together.