2 chicken thighs cut up into 2″ strips
Flour dredge
2 Tbsp cornstarch
1/3 cup all purpose flour
Salt and red chili flakes
Mix the above.
Add the chicken to it and toss to coat well.
1 cup of blanched veggies – carrots, beans, onions, water chestnuts etc
In a hot wok/ sauté pan, add 2 Tbsp oil and 1 Tbsp sesame oil. Add the chicken and cook for 8-10 minutes till it turn a bit golden. Add the veggies and toss for 4-5 minutes. Mix well.
Sauce;
2 Tbsp low sodium soy sauce
1 cup of water (warm)
1 Tbsp cornstarch
Salt and pepper
Mix well to avoid any flour lumps
Add the sauce and mix well to coat. Lower the heat and cook for 5 minutes.
2 Tbsp roasted peanuts
Add the nuts and toss well. Check for seasoning. Enjoy with hot steamed white rice.