1-Getting started with Black Pepper Chicken: marinate the sliced chicken with 3 tablespoons water, 1 teaspoon cornstarch, 1 teaspoon neutral oil, 2 teaspoons oyster sauce, and 1/2 teaspoon coarsely ground black pepper. Rub it in well and let it sit for 10 minutes to soak up those flavors.

2-Next: mix up the sauce by combining 1/2 cup chicken stock, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon sugar, 2 teaspoons dark soy sauce, and 1/2 teaspoon sesame oil; set it aside for later. Heat a wok until it’s smoking hot on high heat, then add 2 tablespoons of neutral oil and sear the chicken until it’s opaque on all sides, about 2 minutes. Take the chicken out and set it aside to rest.

3-Without cleaning the wok, turn the heat down to medium and add the remaining 1 tablespoon of neutral oil, 2 cloves finely chopped garlic, and 1 medium onion cut into wedges; stir-fry briefly and toss in 1 tablespoon Shaoxing wine. Add 1/2 bell pepper cut into 1-inch pieces, 1 stalk celery thinly sliced, and 1 teaspoon coarsely ground black pepper, then keep stir-frying to blend the tastes.

4-Pour in the sauce mixture to deglaze the wok and bring it to a simmer. Stir in the cornstarch slurry 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water while stirring constantly until the sauce thickens up nicely. Finally, put the chicken back in with any juices, stir-fry until it’s coated and the sauce is just right, and adjust as needed before serving with steamed rice.