Directions:
1. Marinate the Chicken:
o In a bowl, combine the sliced chicken with 1 tablespoon light soy sauce and 1 tablespoon cornstarch. Mix well and set aside to marinate for at least 15 minutes.
2. Prepare the Sauce:
o In a small bowl, whisk together 1/2 cup chicken broth, 2 tablespoons light soy sauce, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt. Set aside.
3. Cook the Chicken:
o Heat 2 tablespoons peanut oil in a large skillet or wok over medium-high heat.
o Add the marinated chicken pieces and stir-fry until they are just cooked through. Remove the chicken from the skillet and set aside.
4. Stir Fry the Vegetables:
o In the same skillet, add the minced ginger and garlic. Stir-fry for about 30 seconds until fragrant.
o Add the chopped white onion and bell peppers. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
5. Combine and Finish:
o Return the cooked chicken to the skillet.
o Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly.
o Cook for another 2-3 minutes until the sauce has thickened and everything is heated through.
6. Serve:
o Serve the black pepper chicken hot, with steamed rice or noodles.
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