In a bowl, mix the soy sauce, oyster sauce, corn-starch, and half of the minced garlic. Add the sliced chicken to this mixture, ensuring it's well coated. Let it marinate for 10 minutes.
In a wok or a large pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until it's cooked through and no longer pink. Remove the chicken from the pan and set it aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the remaining minced garlic and sauté for a minute until fragrant.
Add the sliced red onions and bell peppers to the pan. Stir-fry for about 3-4 minutes until they start to soften but still have a bit of crunch.
Return the cooked chicken to the pan with the vegetables. Add the freshly ground black pepper and a pinch of salt. Stir-fry everything together for another 2-3 minutes to combine the flavours.
Taste and adjust the seasoning if needed. If you prefer a spicier dish, you can add more black pepper at this point.
Once everything is well combined and heated through, remove from heat.
Serve the Chicken Black Pepper Stir-Fry over steamed rice or noodles. Garnish with chopped spring onions for a fresh flavour.
Notes
You can customise the vegetable selection according to your preferences.Adding more vegetables like carrots or snap peas can provide extra colour and nutrition to the dish.Adjust the amount of black pepper according to your taste preferences. If you enjoy a stronger black pepper flavour, feel free to increase the amount.Nutritional facts:The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.