4.7/5
(3 Votes)
Ingredients
- Serves 2
- Stir-Fry
- 10 ounces boneless chicken thigh
- 3 tablespoons cornstarch
- 1/2 cup chopped white onion
- 1/2 cup frozen peas and carrots, thawed
- 10 tablespoons peanut oil
- 1 to 2 cups hot steamed rice
- Black Pepper Sauce
- 1/4 cup oyster sauce
- 1 teaspoon dark sweet soy sauce
- 1 teaspoon rice wine or dry sherry
- 1/2 tablespoon black pepper
Preparation
Step 1
1. Mix sauce ingredients in small bowl and set aside.
2. Dice chicken into 1/2-inch pieces.
3. Toss chicken with cornstarch and shake off excess.
4. Heat 1/2 cup oil in a wok or deep skillet.
5. Fry coated chicken pieces in hot oil until golden and cooked through; drain on paper towels.
6. Heat remaining 2 tablespoons oil in skillet and add onion, cooking until translucent; add peas and carrots and cook one minute more.
7. Stir in fried chicken pieces with sauce, and cook until everything is hot.
8. Serve with hot steamed rice.