Chinese Black Pepper Chicken in Wok | 20-minute Dinner

Cut the chicken breast fillet into thin strips or bite-sized cubes. In a bowl, toss with 1 tablespoon of soy sauce and the cornstarch, then let it sit for 5 minutes while preparing the vegetables.

Cut the bell peppers and yellow onion into 2-3 cm cubes. Finely chop the garlic and ginger. Coarsely crush the black pepper in a mortar. In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, sesame oil, and 3-4 tablespoons of water with the coarsely crushed black pepper.

Heat 1 tablespoon of sunflower oil in a wok or large skillet over high heat until smoking. Add the marinated chicken breast and stir-fry continuously for 3-4 minutes until nicely golden brown and cooked through. Transfer to a plate.