1. Marinate the chicken by cubing boneless chicken thighs or breasts and combining them with soy sauce, cornstarch, and freshly ground black pepper. Allow it to rest for 15 minutes.
2. Prepare the black pepper sauce by mixing soy sauce, oyster sauce, chicken broth, sesame oil, honey, and cornstarch in a small bowl. Set aside.
3. Chop the vegetables by slicing mushrooms, mincing garlic, and grating ginger. Dice any additional vegetables if using.
4. Heat a skillet or wok over medium-high heat and add vegetable or olive oil.
5. Cook the marinated chicken in the skillet, stirring for 4-5 minutes until browned and fully cooked. Remove and set aside.
6. Add more oil to the skillet if needed and stir-fry the mushrooms for 3-4 minutes until they release moisture and become tender.
7. Add garlic and ginger to the skillet with the mushrooms and sauté for one minute until fragrant.
8. Return the cooked chicken to the skillet with the mushrooms and aromatics.
9. Pour the prepared black pepper sauce over the chicken and vegetables, stirring until all ingredients are evenly coated.
10. Cook for 2-3 minutes, allowing the sauce to thicken.
11. Taste the dish and adjust the seasoning by adding more black pepper or salt as needed.
12. Add optional vegetables like snap peas or onions, stirring them in and cooking for an additional minute if included.
13. Serve the dish hot with steamed rice, noodles, or mashed potatoes for a delicious meal.