Step 1: Prepare the Chicken
- Mix chicken pieces with soy sauce and minced garlic in a bowl. Toss to coat.
- Sprinkle cornstarch evenly over the chicken and gently mix. Each piece should have a thin, even coating.
Quick Tip: Let the chicken rest for 10 minutes while you prep the sauce and veggies.
Step 2: Make the Sauce
- Combine black pepper, Sichuan peppercorn powder (if using), oyster sauce, soy sauces, Shaoxing wine, and sesame oil in a small bowl.
- Whisk thoroughly until smooth. Adjust black pepper to your preferred spice level.
Step 3: Cook the Chicken
- Heat oil in a large wok or skillet over high heat. Add chicken in batches; don’t overcrowd the pan.
- Fry each batch for 3–4 minutes, turning occasionally, until golden brown.
- Transfer the cooked chicken to a paper towel-lined plate.
Step 4: Stir-Fry the Veggies
- If needed, add an extra tablespoon of oil to the wok.
- Toss in the onions and bell peppers. Stir-fry over high heat for about 1–2 minutes until slightly softened but still crisp.
Pro Tip: High heat keeps the veggies vibrant and crunchy.
Step 5: Combine & Serve
- Return the cooked chicken to the wok.
- Pour in the prepared sauce and stir until everything is coated evenly.
- Cook for another 1–2 minutes until the sauce thickens and clings to the chicken and veggies.
- Remove from heat and serve immediately over steamed rice or noodles.