In a large bowl coat chicken with pepper, 1 tablespoon of soy sauce, and 1 teaspoon of cornstarch. Toss together and set aside.
Warm oil over medium high heat in a large wok. Add in peanuts. Cook until they a nice golden color, about 2 minutes. Remove the peanuts, but reserve the oil.
Add in chicken to the wok with the reserved oil. Cook and stir for 5-6 minutes until it is a beautiful brown color on the outside.
Next, add remaining ingredients, including the peanuts. Don't yet add the remaining cornstarch and teaspoon of water).
Cook until sauce reduces and chicken is well done. (Adjust heat if necessary so the sauce and chicken do not burn.)
Once sauce has reduced and chicken has cooked through, make a slurry in a small bowl with 1 teaspoon of water and 1 teaspoon of cornstarch. Add mixed slurry to the wok and gently stir. Allow to cook an additional minute before shutting off the heat.
Serve over white rice.
The calories shown are based on the recipe serving 6, no rice included. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**