Black Pepper Chicken

In a small bowl, whisk together the chicken broth, 1/3 cup low sodium soy sauce, Shaoxing Wine, brown sugar, cornstarch, and fresh ground black pepper. Set the bowl aside.
In a medium bowl, combine the chicken, 2 tablespoons low sodium soy sauce, and cornstarch. Let the chicken rest and marinate for 15-20 minutes.
Heat a little vegetable oil in a large skillet over medium-high heat. Using tongs remove the chicken from the marinade and add it to the skillet in a single layer, cooking until golden brown and cooked through. Flip once to brown the other side. Work in batches removing the chicken to a plate as it is cooked.
Add a little more vegetable oil to the skillet over medium-high heat. Add the onion and red bell pepper cooking for several minutes until crisp-tender. Reduce the heat to low and add the minced garlic and grated ginger cooking for 1 minute while stirring continuously. Remove the cooked vegetables to a plate.
Reduce the heat to medium. Whisk the sauce ingredients in the bowl that you set aside. Pour the sauce into the skillet and cook until slightly thickened. Stir several times. Add the chicken and the veggies back to the skillet for a couple of minutes to warm the dish. Garnish with sliced green onions and serve.

Cut the chicken breast into small thin bite-sized uniform pieces, so they cook quickly and evenly.
Boneless skinless chicken thighs can be substituted for the chicken breasts.
Use any colored bell peppers you like. Green peppers, red peppers, orange peppers, and yellow peppers all work well with great flavor and texture.
Ginger paste works just as well as fresh ginger, and once opened, it lasts about 1 month stored in the fridge.
Try adding a variety of veggies like broccoli, carrots, mushrooms, snap peas, and baby corn.
This dish is best served immediately while the vegetables are still crisp-tender and the chicken is warm.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.