Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also. | 2. Mix together sauce ingredients in a small bowl and set aside. | 3. Cut chicken into a small dice, about 1/4-inch. | 4. Heat 1-2 cups peanut or other cooking oil in your wok. | 5. Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess. | 6. Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain. | 7. Remove oil from wok and discard. | 8. Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds. | 9. Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly. | 10. Serve at once with hot steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1	lb	boneless skinless skinless boneless	1993.2	3.5787	43.3974	200.3619
cornstarch	6	tablespoons		182.88	43.8096	0.1248	0.024
onion	1		diced	60.0	14.01	1.65	0.15
pea carrot	1	cup		96.9	21.624000000000002	5.5335	0.6885
cooking oil				-	-	-	-
rice			steamed	-	-	-	-
oyster sauce	1/4	cup		36.72	7.8624	0.972	0.18
dark soy sauce	1	teaspoon		-	-	-	-
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
rice wine	1	teaspoon		-	-	-	-

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