Spicy Chilli Chicken Stir-Fry

1In a bowl, marinate the chicken pieces with soy sauce (2 tablespoons), cornstarch (1 tablespoon), sesame oil (1 teaspoon), sugar (1 teaspoon), and black pepper (½ teaspoon). Set aside for 15-20 minutes.

2Heat vegetable oil (3 tablespoons) in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until cooked through. Remove the chicken from the wok and set aside.

3In the same wok, add a little more oil if needed. Stir-fry the onion (1), bell pepper, (1) green chilies, (3-4) garlic (4 cloves), and ginger until fragrant and slightly softened.

4Add the chili sauce (2 tablespoons), soy sauce (2 tablespoons), vinegar (1 tablespoon), and chicken broth (½ cup) to the wok. Stir well to combine.

5Return the cooked chicken to the wok and toss everything together. Let it simmer for a few minutes to allow the flavors to meld together.

6Stir in the cornstarch (1 tablespoon)-water mixture to thicken the sauce. Cook for another minute until the sauce has thickened and coats the chicken and vegetables evenly.

7Garnish with chopped green onions (2) and serve hot over steamed rice or noodles.