2 whole chicken breasts, skinned, boned and cut into 1/2 inch pieces
2 tbsp. cornstarch, divided
2 tbsp. dry white wine, divided
2 tbsp. water
1 tbsp. soy sauce
4 tsp. brown sugar
1/4 tsp. salt
4 tbsp. peanut oil, divided
1 clove garlic, minced
1 Walla Walla sweet onion, sliced thin (approx. 3 c.)
1 c. sliced green pepper
2 c. sliced mushrooms, approx. 5 oz.
4 tbsp. fresh lemon juice
1/2 c. dry roasted peanuts

Add the chicken pieces to a bowl, sprinkle with 1 tablespoon each cornstarch and wine. Toss to combine. Marinate at least 10 minutes.

Combine the additional cornstarch, wine, water, soy sauce, brown sugar and salt in a small bowl and set aside. (I usually double this.)

Add 2 tablespoons peanut oil to a wok or large, heavy frying pan and heat over high heat. Add the garlic and stir-fry a few seconds. Add chicken and stir-fry until white and cooked through. Pour mixture into a bowl and reserve.

Reheat pan adding additional 2 tablespoons oil. Add onion and green pepper and stir-fry for 1 minute. Add the mushrooms and stir-fry an additional minute.

Return the chicken to the wok and stir. Re-stir the soy mixture and add to the wok, stirring until sauce comes to a boil. Pour lemon juice over the chicken mixture and toss briefly. Sprinkle with peanuts. Serve over rice.

(You can substitute another onion if Walla Walla are not available.)