Black Pepper Chicken and Veggies

• 1 

  lb  boneless skinless chicken thighs (skinless boneless breast substitution ok)
• 6 

  tablespoons  cornstarch
• 1 

  large  onion, diced 
• 1 

  cup frozen peas and carrot or 2 cups of beans and as many fresh mushrooms as you like. We prefer the beans and mushrooms. 
• avocado oil
• hot steamed rice

• FOR THE SAUCE

• 1⁄4

  cup  oyster sauce
• 1 

  teaspoon  dark soy sauce
• 1 

  teaspoon  black pepper
• 1⁄2

  teaspoon  white pepper
• 1 

  teaspoon  rice wine or 1 teaspoon  sake

DIRECTIONS

• Note: This recipe calls for boneless thigh meat, which is preferred, but if you don't have thigh meat, breast meat may also be fine.
• Mix together sauce ingredients in a small bowl and set aside.
• Cut chicken into a small dice, about 1/4-inch.
• Heat 1-2 cups of oil in your wok.
• Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
• Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
• Remove oil from wok and discard.
• Heat 1 tbsp. oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook 1-2 minutes, or add the beans and cook until an almost desired doneness (sauté the beens for a few minutes and then add a small amount of water to steam them until they are to the texture you want). When the water has evaporated out of the pan and the beans are to the desired texture, add the mushrooms and cook until desired doneness. The mushrooms will only take a short time to cook.
• Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
• Serve at once with hot steamed rice.