1. Begin by cutting the boneless chicken into uniform 1-inch pieces.
2. Marinate the chicken pieces in a mixture of soy sauce, freshly cracked black pepper, minced garlic, and cornstarch. Let it sit for at least 20 minutes to tenderize and absorb the flavors.
3. While the chicken marinates, slice the bell peppers and onions into thin strips.
4. Prepare the sauce mixture by combining oyster sauce, honey or fruit jam, and sesame oil in a small bowl. Add sriracha if you prefer a spicier flavor. Set aside for later use.
5. Heat oil in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer. Avoid overcrowding the pan to ensure even browning. Cook for 5-7 minutes until golden and slightly crispy. Cook in batches if necessary.
6. Once the chicken is cooked, remove it from the pan and set it aside on a plate.
7. In the same skillet, add the sliced onions and bell peppers. Stir-fry for about 3-4 minutes until they are vibrant and crisp-tender.
8. Return the cooked chicken to the skillet and mix well with the vegetables.
9. Pour the prepared sauce mixture over the chicken and vegetables. Stir thoroughly to coat everything evenly. Heat through for an additional 2 minutes.
10. Taste and adjust the seasoning as needed, adding more soy sauce, black pepper, or honey according to your preference.
11. Serve the Black Pepper Chicken immediately over steamed rice or noodles for a flavorful, satisfying meal.