Black Pepper Chicken

Method

1. 1 Crush the black peppercorns and then toss them in a dry pan for 40 seconds until fragrant.
2. 2 Crush the peppercorns and then roast them instead of using powdered pepper, as powdered pepper gives a dull, pungent spiciness without the aroma.
3. 3 Marinate the diced chicken with half of the pepper, oyster sauce, and cornstarch for 20 minutes.
4. 4 Sauté the chicken in butter and oil over high heat for 7 minutes, browning on all sides.
5. 5 Add the onions and bell peppers and stir-fry for 2 minutes until the vegetables are still crisp.
6. 6 Sprinkle with the remaining pepper and mix in the cornstarch to thicken the sauce and coat the chicken pieces.