For the Chicken Marinade:

• 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• ½ tsp white pepper
• 1 tbsp vegetable oil

For the Stir-Fry:

• 2 tbsp vegetable oil
• 1 cup mushrooms (button, cremini, or shiitake, sliced)
• 1 medium onion (sliced)
• 1 small red bell pepper (sliced)
• 1 small green bell pepper (sliced)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 tsp crushed red pepper flakes (optional for extra heat)

For the Black Pepper Sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tbsp black pepper (freshly ground for best flavor)
• ½ cup chicken broth or water
• 1 tsp cornstarch (dissolved in 1 tbsp water)