Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon soy sauce (low sodium recommended)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 medium onion, cut into wedges
  • 4 oz (115g) cremini mushrooms, sliced
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup chicken broth (low sodium)
  • 2 tablespoons soy sauce (low sodium)
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon black pepper, freshly ground
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon rice vinegar
  • Cooked rice (for serving)
  • Sesame seeds (optional, for garnish)
  • Green onions, thinly sliced (optional, for garnish)

Instructions:

  1. Combine marinade ingredients in a bowl and marinate chicken for at least 20 minutes (or up to 2 hours in the fridge).
  2. Chop all vegetables according to ingredient list instructions.
  3. Whisk together chicken broth, soy sauce, oyster sauce, brown sugar, black pepper, cornstarch, rice vinegar, and sesame oil in a small bowl. Set aside.
  4. Heat vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until cooked through and lightly browned. Remove chicken from wok and set aside.
  5. Add garlic and ginger to the wok and sauté until fragrant.
  6. Add onion and bell peppers to the wok and stir-fry until slightly softened. Add mushrooms and cook until softened.
  7. Return chicken to the wok. Pour the black pepper sauce over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
  8. Serve hot over cooked rice. Garnish with sesame seeds and green onions, if desired.