This is an old favorite of mine that I first created about 14 years ago after sampling something like it at a Chinese restaurant.

Ingredients

• 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

Directions

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.