For the chicken:

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For the chicken or pork:

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces or

1 pound pork loin, cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil (for cooking)

For the stir-fry:

1 tablespoon vegetable oil

1 bell pepper, sliced (any color)

1 onion, sliced

2-3 cloves garlic, minced

1 teaspoon ginger, minced or grated

½ teaspoon black pepper (adjust to taste)

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

Green onions, chopped (for garnish)

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Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well to coat the chicken evenly. Let it marinate for about 15-30 minutes.

2. Prepare the Stir-Fry: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it’s cooked through and starting to brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3. Cook the Vegetables: In the same skillet, add another tablespoon of vegetable oil. Add the sliced bell pepper, onion, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

4. Combine and Season: Return the cooked chicken to the skillet with the vegetables. Add ½ teaspoon of black pepper, along with 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce (if using). Stir well to combine all the ingredients and heat through for another 2 minutes.