# What You Need:
→ Chicken
01 - 1.1 lbs boneless chicken thighs, cut into bite-sized pieces
02 - 1 tbsp freshly ground black pepper
03 - Salt to taste
→ Sauce
04 - 1 tbsp soy sauce
05 - 1 tbsp oyster sauce
06 - 1 tsp sugar
07 - 1 tbsp cornstarch
08 - 2 tbsp water
→ Vegetables & Aromatics
09 - 2 tbsp vegetable oil
10 - 1 large onion, sliced
11 - 1 green bell pepper, sliced
12 - 4 cloves garlic, minced
13 - Green onions, chopped for garnish
# Directions:
01 - Combine chicken pieces with freshly ground black pepper and salt in a bowl. Let marinate for 15 minutes to allow flavors to penetrate.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until browned but not fully cooked. Remove and set aside.
03 - Add sliced onion and green bell pepper to the same skillet. Sauté for 2-3 minutes until slightly softened.
04 - Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
05 - Return chicken to the skillet. Add soy sauce, oyster sauce, and sugar. Stir well to coat chicken and vegetables evenly.
06 - Mix cornstarch with water in a small bowl to create a slurry. Pour into the skillet and stir continuously until sauce thickens.
07 - Adjust seasoning with salt if needed. Cook until chicken is fully cooked and tender, about 5 more minutes.
08 - Garnish with chopped green onions just before serving over steamed rice.
