# What You'll Need:
→ Chicken
01 - 1.1 pounds boneless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon freshly ground black pepper
03 - Salt to taste
→ Sauce
04 - 1 tablespoon soy sauce
05 - 1 tablespoon oyster sauce
06 - 1 teaspoon sugar
07 - 1 tablespoon cornstarch
08 - 2 tablespoons water
→ Vegetables & Aromatics
09 - 2 tablespoons vegetable oil
10 - 1 large onion, sliced
11 - 1 green bell pepper, sliced
12 - 4 cloves garlic, minced
13 - Green onions, chopped for garnish
# How To Make It:
01 - Combine chicken pieces with freshly ground black pepper and a pinch of salt in a bowl. Let marinate for at least 15 minutes to allow flavors to penetrate.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned but not fully cooked through. Remove chicken from the skillet and set aside.
03 - In the same skillet, add sliced onion and green bell pepper. Sauté for 2 to 3 minutes until vegetables are slightly softened but still retain some crunch.
04 - Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
05 - Return the chicken to the skillet. Pour in soy sauce, oyster sauce, and sugar. Stir thoroughly to coat the chicken and vegetables evenly with the sauce mixture.
06 - In a small bowl, whisk cornstarch with water to create a smooth slurry. Pour into the skillet and stir continuously until the sauce thickens and coats the ingredients.
07 - Adjust seasoning with additional salt if needed. Cook until the chicken is fully cooked and tender, approximately 5 more minutes. Ensure sauce has reached desired consistency.
08 - Remove from heat and garnish generously with chopped green onions. Serve immediately over steamed rice for a complete meal.
