Szechuan Chicken In Peanut Sauce

Photo: flickr user avlxyz

Ingredients

1 pkg. boneless chicken breasts cut into 1-inch cubes

2 stalks celery, chopped

2 carrots, julienned or sliced

1 can water chestnuts, sliced, drained

1 clove garlic, chopped fine

1-inch slice fresh ginger, minced

2 tablespoons vegetable oil

cup soy sauce

1 tablespoon sugar

1 tablespoon vegetable oil

1 tablespoon creamy peanut butter

1 tablespoon distilled vinegar

1/2 teaspoon sesame oil

1/2 teaspoon granulated garlic powder

1 teaspoon cayenne pepper to taste

Preparation

To make sauce, mix soy sauce, sugar, 1 tablespoon vegetable oil, peanut butter, vinegar, sesame oil, garlic powder, and cayenne pepper in a small bowl until smooth. Set aside.

Heat wok over medium heat; add 2 tablespoons vegetable oil. Swirl in pan. Add chopped garlic and ginger. Press against side of wok to release flavor. Add chicken, stir to coat with oil. Add celery, carrots and water chestnuts. Stir to coat vegetables. Stir-fry until chicken is cooked (about 5 minutes). Pour peanut sauce over mixture and stir to coat. Serve over white rice or pasta.