In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, brown sugar, and black pepper. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken breasts to the skillet and stir-fry for 3-4 minutes, or until they are browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion, red bell pepper, minced garlic, and minced ginger. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the sauce mixture over the chicken and vegetables in the skillet. Stir to coat everything evenly.
Add the chicken broth or water to the skillet and stir to combine.
Cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
Remove from heat and garnish with chopped green onions.
Serve the black pepper chicken hot over cooked rice.
Enjoy this flavorful and aromatic dish with a perfect balance of sweet and savory flavors!
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