Make your sweet and sour sauce and set aside - I usually have it simmer while I'm chopping the veg.
Whisk the flour, salt, and pepper in a bowl, coat the chicken with olive oil, and then use the flour mixture to coat the chicken. Fry the breaded chicken in a pan with a good 1/4 cup friendly fat (butter, leftover bacon grease, lard, coconut oil). Set the breaded chicken aside.
Saute the onion in a few TB friendly fat and a big pinch of sea salt over medium heat for about 5-6 minutes stirring occasionally. The salt will bring out the juices in the onion and sweeten it up.
Add the garlic and peas, combine, and cook about 5 minutes until the peas soften up a bit.
Add the carrot shreds and cook until soft - should only take a few minutes.
Add the sweet and sour sauce and cooked/breaded chicken and stir to combine. Add the green onion and serve over organic long grain white rice, jasmine rice, or plain. Leftovers pack well in a lunchbox thermos!