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Chinese Chicken With Black Pepper Sauce

Created by Sue on March 22, 2013

1 pound boneless skinless chicken thighs (skinless boneless breast substitution ok)
6 tablespoons cornstarch
1 large yellow onion (diced)
1 cup frozen peas and carrot
Cooking oil
Hot steamed rice

Step 1: Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
Step 2: Mix together sauce ingredients in a small bowl and set aside.
Step 3: Cut chicken into a small dice, about 1/4-inch.
Step 4: Heat 1-2 cups peanut or other cooking oil in your wok.
Step 5: Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
Step 6: Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
Step 7: Remove oil from wok and discard.
Step 8: Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
Step 9: Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
Step 10: Serve at once with hot steamed rice.