Prepare the Sauce: In a medium bowl, whisk together chicken broth, hoisin sauce, sesame oil, honey, rice wine vinegar, minced garlic, cracked black pepper, chili powder, and ginger until well combined. Set aside this flavor-packed mixture!

Coat the Chicken: In another bowl, toss chicken thighs with cornstarch, salt, and black pepper, ensuring each piece is thoroughly coated.

Cook Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces, cooking until golden brown and cooked through, about 5-7 minutes. Remove and set aside.

Sauté Vegetables: In the same skillet, add minced garlic, ginger, green bell pepper, onion, and celery. Sauté for 5-7 minutes until tender.

Combine: Return chicken to the skillet, pour the sauce over, reduce heat and let simmer for 3-5 minutes.

Serve: Dish up warm Black Pepper Chicken over fluffy rice or noodles.