Black Pepper Chicken

Cut the chicken breasts or thighs into bite-sized pieces. If you prefer a crispier texture, you can coat the chicken in a light dusting of cornstarch before cooking.
Cook the Chicken:

Heat a tablespoon of oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside.
Make the Sauce:

In the same pan, add a little more oil if needed. Add the minced garlic and grated ginger (if using), and sauté for 1-2 minutes until fragrant.
Add the soy sauce, oyster sauce (if using), honey or brown sugar, and freshly cracked black pepper. Stir well to combine and let the sauce simmer for 2-3 minutes.
If you prefer a thicker sauce, dissolve the cornstarch in the chicken broth or water and pour it into the pan. Stir until the sauce thickens.
Combine the Chicken and Sauce:

Return the cooked chicken to the pan and toss it in the sauce, ensuring each piece is well-coated.
Continue to cook for another 2-3 minutes, allowing the chicken to absorb the flavors of the sauce.
Serve:

Garnish with fresh cilantro or green onions, if desired.
Serve the Black Pepper Chicken over steamed rice or with a side of vegetables.
Serving and Storage Tips: