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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together all of the sauce ingredients in a bowl and set aside. | 2. Cut chicken into ½“cubes and dust chicken pieces with corn starch until fully coated. | 3. Deep fry (or fry in a wok) chicken in batches until golden brown. Drain on paper towels. | 4. Heat about 1 tablespoon of oil in the wok and stir fry diced onion for a minute or two. Add peas and carrots and stir fry for another minute. Add sauce mixture to the wok and heat until bubbling. Add chicken stirring to fully coat with the sauce. Serve with white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
cornstarch	6	tablespoons		182.88	43.8096	0.1248	0.024
white onion	1		diced	64.0	14.944	1.76	0.16
pea carrot	1	cup		96.9	21.624000000000002	5.5335	0.6885
oil				-	-	-	-
oyster sauce	1/4	cup		36.72	7.8624	0.972	0.18
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
sake	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.