* Toss chicken pieces with a pinch of salt, ½ tsp black pepper, and cornstarch until lightly coated.
2. **Cook the chicken**
* Heat 2 tbsp oil in a large pan or wok over medium-high heat.
* Add chicken and stir-fry until golden and cooked through, about 5-7 minutes. Remove and set aside.
3. **Sauté aromatics**
* In the same pan, add a little more oil if needed.
* Sauté garlic, ginger, and onions until fragrant and slightly soft. Add bell peppers if using.
4. **Make the sauce**
* Return chicken to the pan.
* Add soy sauce, oyster sauce, sugar, remaining black pepper, and water/stock.
* Stir well and cook for 2-3 minutes until the sauce slightly thickens and coats the chicken.
5. **Finish & serve**
* Taste and adjust seasoning if needed.
* Serve hot with steamed rice or noodles.
**Tips:**
* For extra heat, add ½ tsp chili flakes or chopped fresh chili.
* Freshly cracked black pepper makes a huge difference—avoid pre-ground if possible.
If you want, I can also give you a **quick 20-minute stir-fry version** that’s super saucy and restaurant-style. Do you want me to do that?