Kung Pao Chicken

I love a really good Chinese dish. I really don't like them hot and spicy. This dish is a little hot and spicy but I can control the heat.

Kung Pao Chicken
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 TBSP cornstarch
2 tsp light sesame oil OR vegetable oil
3 TBSP green onions, chopped with tops (I also have used regular onion)
2 carrots, sliced 1/2 inch thick
1 small zucchini sliced and quarted 1/2 inch thick
2 stalks celery sliced 1/2 inch thick
2 garlic cloves, minced
1/2 - 3/4 tsp crushed red pepper flakes (you can make it more spicy if you like)
1/2 tsp powdered ginger
4 TBSP rice wine vinegar
4 TBSP soy sauce
4 tsp sugar
1/2-1 cup dry roasted peanuts ( I like the crunch factor)
hot cooked rice

Combine chicken and cornstarch in ziploc bag. Smoosh around and put in fridge for a couple hours before cooking. Combine vinegar, soy sauce and sugar in small bowl. Set aside. Heat oil in large non-stick skillet or wok on medium heat. Add chicken. Stir-fry until no longer pink. Add remaining ingredients except vinegar sauce, peanuts and rice. Stir-fry until vegetables are desired doneness/crispness. Add sauce. Stir until mixture thickens. Add peanuts. Heat thoroughly and serve over rice.

Serves: 6