Cantonese Black Pepper Chicken | Quick Wok Dinner

Cut the chicken breast into thin bite-sized strips. Mix with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch, then let it sit for 5 minutes.

Deseed the bell peppers and cut them into 2-3 cm cubes. Cut the onion into thicker wedges, finely chop the garlic and ginger, and slice the spring onion into rings.

In a small bowl, mix together the black pepper wok sauce: the remaining soy sauce, oyster sauce, coarsely ground black pepper, cane sugar, remaining cornstarch, and 50 ml of cold water.