1 1/2 lb boneless, skinless chicken breasts, cut into thin, 2-inch strips
3 tbsp light soy sauce
2-3 tbsp cornstarch (3 tbsp for a thicker sauce)
3 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
1/3 cup water
2 tbsp vegetable oil
1 red bell pepper, cut into cubes
1 green bell pepper, cut into cubes
2 celery stalks, cut thin diagonally
2 tbsp minced garlic
2 tsp ginger, grated
1/2 cup dry roasted peanuts, unsalted or lightly salted, coarsely chopped
5 dried red chili peppers
red pepper flakes, to taste (optional for more heat)
green onions, thinly sliced (for garnish)
Place chicken in a large bowl.
In a small bowl, whisk the soy sauce and cornstarch together until completely dissolved. Add the brown sugar, rice vinegar, and sesame oil, whisk well. Pour 2 tbsp of the sauce over the chicken, toss to cover and let marinate 15 minutes.
Add water to the remaining sauce, stir well and set aside to use for the stir fry.
Heat the oil in a large skillet over medium-high heat. Add bell peppers and celery and saute 4-5 minutes. Add the garlic and ginger, saute a couple of more minutes. Transfer to a bowl and set aside.
In the same skillet over medium-high heat add chicken breasts and cook through (add more vegetable oil if needed). After chicken is done, add peanuts and dried red chilis and cook another minute, stirring constantly.
Return the sauted veggies to the skillet, pour the remaining sauce on top and add red pepper flakes if desired. Stir well. Lower heat and simmer until the sauce is thickened.
Serve over cooked, white rice, garnished with green onions.
