Recipe: Kung Pao Chicken

Ingredients

• 1 lb Chicken Breasts, Diced
• 1 tsp Salt
• 1 tsp Cornstarch
• 1 tsp Soy Sauce
• 1/2 cup Peanuts
• 1/4 cup Oil
• 2 stalks Celery, sliced
• 2 Carrots, sliced or diced
• 2 Tbsp Chinese Oyster Sauce
• 1 Tbsp Sugar
• 1/2 tsp Sesame Oil
• 1 tsp Red Pepper Paste (more or less depending on how spicy you want it)

Directions

Combine Chicken, salt, cornstarch and soy sauce. Set aside.
Using a large skillet or wok, roast Peanuts over med-high heat until the pop. Move them around (or you'll end up with burnt peanuts like I did) until they are a golden brown. Remove them from skillet to bowl.
Heat oil over med-high heat in the same skillet, add chicken and saute until cooked. About 5-6 minutes. Use a slotted spoon to remove - leave the oil in the pan.
Add the carrots and celery to the skillet and cook until crisp-tender.
In a small bowl combine Oyster Sauce, sugar, sesame oil and red pepper paste. Whisk to combine.
When carrots & celery are ready, return chicken & peanuts to the skillet. Add sauce and stir to coat. Allow the sauce to come to a boil (adding water if it is too thick).
Serve over steamed rice (preferably with a side of broccoli and an egg roll, that just wasn't happening the night that I made this).