Ingredients

The following ingredients have 8 Servings
  • 2 pounds chicken thighs (boneless and skinless cut into 1 inch cubes)
  • 2 tablespoons soy sauce (low sodium)
  • 6 cloves garlic (minced)
  • 1 cup cornstarch
  • ⅓ cup vegetable oil
  • 2 large onions (chopped)
  • 1 large red bell pepper (cut into 1 small ½ inch pieces)
  • 2 teaspoons sesame oil
  • 2 teaspoons Sichuan peppercorn powder
  • 2 teaspoons black pepper (freshly ground)
  • ⅓ cup oyster sauce
  • ¼ cup soy sauce (low sodium)
  • 1 teaspoon dark soy sauce
  • ¼ cup Shaoxing wine

Instruction

  • Prep the chicken: In a medium size bowl, combine the chicken pieces with the 1 tablespoon of soy sauce and minced garlic. Toss well. Sprinkle the cornstarch over the chicken and toss well.
  • Make the sauce: In a small bowl, combine all the black pepper sauce ingredients together.
  • Cook the chicken: Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the chicken to the wok and cook for 3 to 4 minutes or until golden brown. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
  • Sauté onion and peppers: If there's no vegetable oil left in the skillet, add another tablespoon or so. Add the onion and peppers to the wok and cook for a minute. Add the chicken back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle the sesame oil over the chicken and stir.
  • Serve: Serve immediately over rice.