Black Pepper Chicken

This is one of my favorite "asian-inspired" meals to make in my house. We devour it every time we make it. It tastes wonderful over some brown or fried rice and we always have steamed edamame or asian-veggie medley on the side. You won't be disappointed.

Black Pepper Chicken
Serves: 4
Adapted by: http://blogchef.net/how-to-cook-chinese-food/

Ingredients
1 pound boneless chicken breasts
6 tablespoons cornstarch
1 white onion, diced
1 cup frozen peas and carrots, thawed
Canola oil

1/4 cup oyster sauce
2 teaspoons reduced sodium soy sauce
1 teaspoon black pepper (use less if you aren't a big fan of pepper)
1 teaspoon rice wine or sake

Directions
-In a small bowl, combine oyster sauce, soy sauce, pepper and rice wine. Stir together and set aside.
-Cut chicken breasts into 1'' cube pieces and toss in a mixing bowl with cornstarch to coat.
-Add a small layer of canola oil to a large saute pan and heat over medium high heat.
-Add chicken pieces and fry until cooked through. Drain on a towel lined plate, to soak up extra oil.
-Add the onion to the saute pan and saute for 1 minute or until softened. Add peas and carrots and heat thoroughly.
-Add chicken and sauce to the saute pan and mix all together.
-Serve warm

Enjoy! :)