Ingredients

The following ingredients have 4 Servings
  • 1 pounds boneless skinless chicken breasts sliced cubed
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons soy sauce divided
  • 2 teaspoons cornstarch divided
  • 2 tablespoons olive oil or peanut oil
  • 1/4 cup unsalted peanuts
  • 2 tablespoons green onions chopped
  • 2 cloves garlic chopped
  • 1 cup carrots
  • 1/2 cup peas
  • 1/2 teaspoon salt

Instruction

  • In a large bowl coat chicken with pepper, 1 tablespoon of soy sauce, and 1 teaspoon of cornstarch. Toss together and set aside.
  • Warm oil over medium high heat in a large wok. Add in peanuts. Cook until they a nice golden color, about 2 minutes. and remove the pan.
  • Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through.Serve it on the side.
  • Add the remaining tablespoon oil, onion, to a saucepan on medium heat and cook for 2 minutes until fragrant. add the carrots stir and cook for 1-2 minutes.
  • add chicken and peas stir fry, Add the remaining soy sauce ,salt . Stir well. cook 3 minutes.
  • add the roasted peanuts , cook an additional 1-2 minute.Lastly add green onions.