In a mixing bowl, combine 1 lb of sliced boneless chicken with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch. Toss the chicken until evenly coated and let it marinate for 10 to 15 minutes.

While the chicken marinates, whisk together ½ cup of chicken broth, 1 tablespoon of light soy sauce, 1 tablespoon of cornstarch, 1½ tablespoons of sugar, 2 teaspoons of ground black pepper, and ⅛ teaspoon of salt in a separate bowl. Mix until the cornstarch is fully dissolved.

Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Sear the chicken for about 1 to 2 minutes per side until browned and nearly cooked through. Transfer the seared chicken to a plate.

In the same skillet, add another tablespoon of peanut oil, followed by 1 tablespoon of minced ginger and 2 minced garlic cloves. Stir-fry for about 30 seconds until fragrant, then add ½ chopped white onion and 2 chopped bell peppers. Cook for about 1 to 2 minutes until they begin to soften.

Pour the prepared sauce into the skillet with the vegetables. Stir continuously for about 1 to 2 minutes or until the sauce begins to thicken. Return the seared chicken to the skillet, tossing everything together to ensure an even coating of sauce.

Carefully transfer the Black Pepper Chicken to a serving platter. Serve hot, ideally over a bed of steamed rice.