Kung Pao Chicken with Peanuts

I have a great recipe for Kung Pao Chicken that turns out every time. I adapted it from my cookboook Spices of Life. I also use this recipe to make Cashew Chicken by adding cashews instead of peanuts and omitting the crushed red pepper. Great for a healthy week-night dinner. Enjoy!

Ingredients

3 boneless, skinless chicken breasts, chopped into bite-size pieces

2/3 c carrots, chopped into bite-size pieces

2/3 c celery, chopped into bite-size pieces

1/2 c water chesnuts, chopped into bite-size pieces

Marinade

2 T soy sauce

2 T rice wine

1 t sesame oil

1 t cornstarch

Seasonings

2 T minced green onion

1 1/2 T ginger, minced

1 1/2 T garlic, minced

1 t crushed red pepper (as desired)

4 1/2 T olive oil

Sauce

1/2 c chicken broth

2 1/2 T soy sauce

2 T rice wine

1 t sesame oil

1 T Worcestershire sauce

1 1/4 t cornstarch

1/2 c scallion greens, cut into 1-inch lengths

2/3 c dry-roasted peanuts

Directions
1. Place chicken and marinade in bowl. Cover and refrigerate for 20 minutes.

2. Heat a skillet/wok, add 2 1/2 T oil and heat until very hot. Add the chicken until cooked, then remove and wipe out pan.

3. Add remaining oil and heat until hot. Add seasonings and stir-fry briefly, about 15 seconds. Add the vegetables and cook for 1-2 minutes, then add the sauce and cook until thick. Return the cooked chicken to pan and add scallion greens and peanuts. Serve with steamed rice.