Chinese Chicken With Black Pepper Sauce

• 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 cup hot steamed rice, more to taste
• 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

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.

fry, chicken thigh, cornstarch, white onion, carrots, peanut oil, rice, black pepper, oyster sauce, dark sweet soy sauce, rice wine, black pepper

Taken from food52.com/recipes/39781-chinese-chicken-with-black-pepper-sauce (may not work)