Spicy Pepper Chicken Stir-Fry

1In a small bowl, mix chicken bone broth (1 cup), soy sauce (2 tablespoons), oyster sauce (1 tablespoon), and cornstarch (1 teaspoon) until smooth. Set aside.

2Heat vegetable oil (2 tablespoons) in a large wok or skillet over medium-high heat until shimmering.

3Add minced garlic (2 cloves) and sliced onion (1 medium) to the wok; stir-fry for 1-2 minutes until fragrant and onions are slightly translucent.

4Add the sliced chicken breast to the wok. Stir-fry for 4-5 minutes until the chicken is nearly cooked through and starting to brown.

5Add the sliced bell peppers and crushed fresh black peppercorns (1 tablespoon) to the wok. Stir-fry for another 2-3 minutes until peppers are tender-crisp.

6Pour the prepared sauce mixture into the wok. Stir well to coat all ingredients and cook for an additional 2 minutes until the sauce thickens and the chicken is fully cooked.

7Taste and season with salt as needed. Remove from heat.

8Serve hot, garnished with fresh cilantro leaves if desired, accompanied by steamed rice or noodles for a family-friendly dinner.