Toss cubed chicken with soy sauce, cornstarch, and sesame oil.
Heat 1 tbsp oil in a wok or skillet over high heat. Fry chicken until cooked through and golden. Remove and set aside.
In the same pan, sauté garlic, bell peppers, snap peas, and onions for 2–3 minutes until tender-crisp.
Whisk black pepper sauce ingredients together and pour into the pan.
Add chicken back in, toss until sauce thickens and coats everything evenly. Serve hot!
