Black Pepper Chicken

Recipe courtesy of @savorygains Prepare meat: -2lbs, Boneless skinless chicken breast or thighs, cut against the grain 1/4 " thick -2 tbs, Generic Dry Sherry -2tbsp, Light Soy Sauce -2 tbsp, Corn starch Put ingredients in a bowl and marinate the chicken while you prepare the rest of the recipe. Prepare sauce: -1 cup, Chicken Broth -4 tbsp, Light Soy Sauce -4 tbsp, Sherry Cooking Wine -4 tbsp, Dark Soy Sauce -2 tbsp, Corn starch -2 tbsp White Sugar -3 tsp, ground, Black pepper -1/4 tsp teaspoon, Salt Prepare your stir fry: -2 tbsp vegetable oil -2 tbsp minced Ginger -4 clove , Garlic -1 medium onion, White Onion chopped -4 bell peppers, any color you want, cut in strips. Directions In a medium bowl, mix the chicken with soy sauce, Shaoxing wine, and cornstarch. Gently toss with your hands until the chicken is evenly coated in a light layer of the mixture. Let it marinate for 10 to 15 minutes. In a small bowl, combine all the ingredients for the sauce and stir well. Set aside. Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken and spread it out into a single layer with minimal overlap. Sear for about 30 seconds, or until the bottom is lightly browned. Flip the chicken and cook for 15 to 20 seconds, stirring occasionally, until both sides are browned but still slightly pink in the center. Transfer the chicken to a plate and set aside. Add the remaining tablespoon of oil to the skillet. Toss in the ginger and garlic, stirring quickly until fragrant. Add the sliced onion and peppers, and cook for about 20 seconds, stirring often. Give the sauce a quick stir to dissolve the cornstarch completely, then pour it into the skillet. Stir immediately and cook for a few seconds until the sauce thickens enough to coat the back of a spoon. Add the chicken back into the skillet, stirring to coat the chicken in the sauce. Turn off the heat and remove the skillet from the stove. Transfer everything to a large plate to stop further cooking in the hot skillet. Serve the dish hot as a main course.