Marinate the Chicken:

Optional: Marinate the chicken pieces in a mixture of 1 tablespoon soy sauce and 1 teaspoon cornstarch for 15-30 minutes.

Stir-Fry the Chicken:

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until cooked through. Remove the chicken and set aside.

Cook the Vegetables:

Add the remaining oil to the wok. Stir-fry the bell pepper and onion for a few minutes until they start to soften. Add the garlic and ginger, cooking until fragrant.

Add the Black Beans and Sauces:

Stir in the fermented black beans, soy sauce, oyster sauce, rice wine, and sugar. Cook for a minute to blend the flavors.

Combine Chicken and Sauce:

Return the chicken to the wok. Add the chicken broth and bring the mixture to a simmer.

Thicken the Sauce:

Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken.

Finish and Serve:

Season with salt and pepper to taste. Garnish with green onions. Serve hot with steamed rice.