In a small bowl, mix together soy sauce, oyster sauce (if using), black pepper, sugar, and chicken broth.
Pour the sauce mixture into the skillet with the vegetables and stir to combine.
5. Combine and Serve
Return the cooked chicken to the skillet, stirring to coat the chicken and vegetables in the sauce.
Add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the skillet and stir until the sauce thickens (about 1 minute).
Taste and adjust seasoning, adding more black pepper if desired for extra spice.
Serving Suggestions
Serve hot over steamed rice, fried rice, or noodles.
Pair with a side of steamed broccoli, bok choy, or snap peas for a complete meal.
Tips for Success
Use Freshly Ground Black Pepper: For the best flavor, grind black peppercorns directly for a bolder, more aromatic spice.
Don’t Overcrowd the Pan: Cook the chicken in batches if needed to ensure even browning.
Adjust Spice Level: Add more or less black pepper to suit your taste.
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