Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp cornstarch
  • 0.5 tsp baking soda
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp honey
  • 1.5 tbsp coarsely cracked black peppercorns
  • 0.25 cup low-sodium chicken broth
  • 2 cups cremini mushrooms, sliced
  • 1 green bell pepper, chopped into squares
  • 1 medium yellow onion, chopped into squares
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tbsp neutral oil

Instructions:

  1. In a medium bowl, toss the chicken pieces with 1 tbsp soy sauce, Shaoxing wine, cornstarch, and baking soda. Let marinate for 15 minutes to velvet the meat.
  2. In a small mixing bowl, whisk together the oyster sauce, 1 tbsp soy sauce, dark soy sauce, honey, cracked black peppercorns, and chicken broth to create the sauce base.
  3. Heat a wok or large cast-iron skillet over high heat with 1 tbsp of neutral oil. Add the chicken in a single layer and sear for 2 minutes until a dark, golden crust forms on the bottom. Flip and stir the chicken for another 2-3 minutes until cooked through. Remove chicken from the pan and set aside.
  4. Add the remaining 1 tbsp of oil to the same pan. Stir-fry the mushrooms, bell peppers, and onions for 3-4 minutes until the vegetables are tender-crisp.
  5. Add the minced garlic and grated ginger to the vegetables, stirring for 30 seconds until fragrant.
  6. Return the chicken to the pan and pour the prepared black pepper sauce over the ingredients. Toss continuously for 1-2 minutes until the sauce thickens and coats everything in a deep mahogany glaze.