In a mixing bowl, combine your cut chicken breasts or thighs with light soy sauce, Shaoxing wine, and cornstarch. Stir to ensure each piece is evenly coated. Allow the chicken to marinate for 10-15 minutes.

In a separate bowl, whisk together the chicken broth, dark soy sauce, sugar, coarsely ground black pepper, and salt. Mix until the sugar is fully dissolved. Set the sauce aside.

Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and sear for about 1 minute, then flip and cook for another 2-3 minutes until golden and slightly pink in the center. Remove the chicken and set aside.

In the same skillet, add another tablespoon of peanut oil along with ginger and garlic. Stir-fry for 30 seconds until fragrant, then add sliced onion and bell peppers, cooking for another 1-2 minutes until the vegetables are tender yet vibrant.

Return the cooked chicken to the skillet with the sautéed vegetables. Pour in the prepared sauce and cook for another 2-3 minutes, stirring frequently until the sauce thickens.

Transfer the Black Pepper Chicken onto a serving plate. Enjoy it hot over steamed rice or brown rice.