The key to this dish lies in selecting fresh, quality ingredients—something my mum and grandmother always insisted upon. The beauty of black pepper chicken is that it relies on a handful of staples, but each one needs to be at its best to shine. I like to use fresh garlic and ginger for that authentic warmth and always opt for freshly cracked black pepper rather than pre-ground for maximum flavor. If you can find free-range chicken thighs, they bring a richer taste and juicier texture, though breasts work well too if you prefer leaner meat.

• 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 2 tablespoons vegetable oil (or peanut oil for a nuttier flavor)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons freshly cracked black pepper (adjust to taste)
• 2 tablespoons soy sauce (use low sodium if preferred)
• 1 tablespoon oyster sauce (optional but recommended for depth)
• 1 teaspoon sugar or honey (to balance the heat)
• 1/2 cup chicken broth or water
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
• 2 green onions, sliced for garnish
• Cooked jasmine rice or noodles, to serve