Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice, water, and salt to a saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Remove from the heat and rest, covered, for 10 minutes — fluff with a fork and set aside.
Whisk together all of the black pepper sauce ingredients until the cornflour is fully dissolved. Set aside.
Place a wok over high heat and allow it to heat until just starting to smoke. Add the oil and swirl to coat the wok.
Add the chicken in a single layer and cook undisturbed for 3-4 minutes until deeply golden. Toss and continue cooking for a further 2-3 minutes until just cooked through and reaching an internal temperature of 74°C (165°F). Remove the chicken from the wok and set aside.
Add the remaining oil to the hot wok. Add the onion and capsicum and stir fry for 2-3 minutes until just softened but still crisp. Add the garlic and cook for 20-30 seconds until fragrant.
Return the chicken to the wok. Pour in the black pepper sauce and toss continuously as it thickens and coats the chicken and vegetables in a glossy finish, about 1-2 minutes. Remove from the heat and finish with spring onions.
Chef's Tips
Let the chicken sear undisturbed for the first few minutes — moving it too early stops it from developing a deep golden crust.Keep the capsicum and onion just short of fully softened in the pan — they'll continue cooking slightly once tossed with the hot sauce and chicken.Whisk the sauce well before adding it to the wok so the cornflour is fully dissolved — this prevents lumps and helps it thicken evenly and become glossy.
Storage & Reheating
Store in the fridge for up to 4 days. Freezes well for up to 2 months — thaw in the fridge overnight before reheating. Microwave until hot, stirring halfway through.